Recipe No 128 stew

Navarin of lamb

A winter warmer or easy one-pot meal, this classic navarin is rich and deep. Arrowroot is used as a thickener, which does not mask flavours like normal flour because it is used in much smaller quantities. The same result can be achieved with 0.2 g / 0.01 oz xanthan gum.

Inspired by the slow cooking movement

Time

Prep:

Total:

Difficulty
easy
Yield
6–10 serves • 2400 g
Metric Imperial

Processes

  • Lamb shoulder (750 g / 26.5 oz after prepping)
    1250 g
  1. 01
    Preheat oven to 160°C / 320°F.
  2. 02
    Debone and trim of all excess fat. (Keep bones for stock and reserve any offcuts of fat which contain meat.)
  3. 03
    Cut into large 1" / 2.5 cm chunks.
  4. 04
    Pat dry.

  • Oil, peanut (2 tbsp)
    25 g
  1. 05
    Sauté the lamb pieces in a casserole over high heat until lightly browned. Work quickly, in batches, ensuring not to overcrowd the pan.
  2. 06
    (Alternatively, deep fry in 205°C / 400°F oil for . Drain excess oil and dab with paper towel.)
  3. 07
    Remove the meat after each batch and set aside.

  • Offcuts from lamb (⅓ cup + 1 tbsp)
    100 g
  1. 08
    Sauté over high heat until dark brown to create fond and render fat.
  2. 09
    Strain the meat, keeping the oil. Discard meat.

  • Rendered fat (2 tbsp)
    25 g
  • Middle cut lean bacon (3 slices)
    84 g
  • White onion, chopped (1 medium)
    110 g
  • Garlic, minced (3)
    9 g
  1. 10
    Sauté until light golden.

  • Lamb stock (½ cup)
    125 g
  1. 11
    Deglaze.

  • Tomato paste (2)
    32 g
  1. 12
    Add to pot and stir to combine.

  • Lamb stock
    375 g
  • Arrowroot flour (0)
    1.3 g
  1. 13
    Add to pot.
  2. 14
    Mix thoroughly to combine until thickened slightly.

  • Leek, roughly chopped (2 large)
    75 g
  • Spring onions, stems removed (10 small)
    75 g
  • Carrots, roughly chopped (2)
    150 g
  • Thyme (3)
    2.4 g
  1. 15
    Add to pot along with reserved meat .
  2. 16
    Cover and set in the oven for .
  3. 17
    Complete process .
  4. 18
    Uncover and skim any fat.

  • Olive oil (1 tsp)
    4.5 g
  • Salt (¼ tsp + ⅛ tsp)
    2.3 g
  • Potatoes, peeled and sliced (4 large)
    600 g
  1. 19
    Mix the oil and salt.
  2. 20
    Coat potatoes.
  3. 21
    Set aside.

  • Salt (½ tsp)
    1.5 g
  • Pepper (¼)
    0.6 g
  1. 22
    Season.
  2. 23
    Stir gently to combine.
  3. 24
    Arrange the sliced potatoes, slightly overlapping, on top of the contents of the pot, like a raft. There will be several layers of potato.
  4. 25
    Gently push down on the raft of potatoes so that a small amount of liquid squeezes through and glazes the potatoes.
  5. 26
    Replace the lid and return to oven for .
  6. 27
    Increase the oven temperature to 190°C / 375°F.
  7. 28
    Remove lid and return to oven for , or until the potatoes are lightly golden.

Making ahead

Debone the lamb . Chop the carrots and bacon. Pick the thyme.

Storing

keeps well in the fridge for 5 days and can be frozen

Categorisation

Category
stew
Meal
dinner
Cuisine
french
Diet
omnivorous
Tags
navarin