Navarin of Lamb with Spring Vegetables
Martha Stewart Living, April/May 1993
- 2 tablespoons vegetable oil
- 3 1/2 pounds boneless shoulder or leg of lamb, cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 3 cloves garlic, finely chopped
- 2 medium onions, peeled and diced
- 3 tablespoons all-purpose flour
- 1 cup dry white wine
- 2 cups Homemade Beef Stock Homemade Beef Stock (http://www.marthastewart.com/261559/homemade-beef-stock)
- 1 cup canned tomatoes with juice, seeded and crushed
- 1 tablespoon chopped fresh rosemary, or 2 teaspoons dried
- 2 teaspoons fresh thyme leaves, or 1 teaspoon dried
- 1 bay leaf
- 1/2 8-ounce package pearl onions, (about 24)
- 16 baby carrots, or 4 large carrots
- 1/2 pound baby turnips, or 2 large turnips
- 3/4 cup peas
- 1/2 pound young string beans, or haricots verts, stems trimmed
- Perfect Mashed Potatoes (http://www.marthastewart.com/283192/perfect-mashed-potatoes)
- Fresh chervil, for garnish
- In a large flameproof casserole, heat vegetable oil over medium-high heat. Season lamb with salt and pepper, and place in casserole. Brown meat well on all sides. Cook in batches in a single layer.
- Return all meat to casserole, add garlic and diced onions, and cook until onions are soft, 5 to 10 minutes. Add flour, and cook until it is well browned, 3 to 4 minutes.
- Add wine, and cook for 2 to 3 minutes, scraping bottom and sides of pan. Add stock, tomatoes, rosemary, thyme, and bay leaf. Bring to a boil, then reduce heat to low; cover, and cook until meat is tender, about 1 to 1 1/2 hours.
- Remove meat; place in a large bowl, and set aside. Reduce sauce over high heat until thickened, about 10 minutes. Adjust seasonings. Skim off any fat. Strain sauce over meat, discarding solids; return meat and sauce to casserole. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat and continue as directed.)
- Bring a small saucepan of water to a boil, and add pearl onions. Boil 2 minutes, and drain. When cool enough to handle, peel and set aside. Peel baby carrots; trim tops to 1/4 inch. Repeat with baby turnips. If using large carrots and turnips, peel and cut into 1/2-inch pieces. Add onions and carrots to casserole and simmer, covered, for 5 minutes. Add turnips and peas, and simmer 5 minutes more, or until vegetables are tender.
- Blanch beans until bright green and still crisp, then drain. Serve stew over mashed potatoes, and scatter beans atop each serving. Sprinkle with chervil, and serve immediately.
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