Navarin d'Agneau Printanier

Ingredients

• 1.2 kglamb shoulder — cut into chunks
• 8small turnips — peeled
• 8baby carrots
• 8pearl onions
• 200 gfresh peas
• 2 tbsptomato paste
• 750 mllamb or chicken stock
• 2 tbspflour
• 2 tbspbutter
• 1bouquet garni
• to tastefine salt and black pepper

Method

1. Begin by cutting the 1.2 kg lamb shoulder into large chunks, about 5 cm each. Season the pieces generously with fine salt and black pepper. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of butter over medium-high heat. Brown the lamb in batches, ensuring each piece develops a deep, golden crust. This step is crucial for building flavor, so take your time and avoid overcrowding the pan.
2. Once all the lamb is browned, remove it from the pot and set aside. In the same pot, add the 8 pearl onions, peeled, and cook them in the rendered fat until they become translucent and start to caramelize, about 5 minutes. Stir in 2 tbsp of flour, mixing well to coat the onions and absorb the fat, which will help thicken the stew later.
3. Add 2 tbsp of tomato paste to the pot, stirring it into the onions and flour mixture. Cook for another 2 minutes until the paste darkens slightly, which will enhance its sweetness and depth of flavor. Return the browned lamb to the pot, along with any accumulated juices.
4. Pour in 750 ml of lamb or chicken stock, scraping the bottom of the pot with a wooden spoon to lift any browned bits, or fond, which will enrich the sauce. Add the bouquet garni and bring the mixture to a gentle simmer. Cover the pot and let it cook slowly, adjusting the heat as needed to maintain a gentle simmer, until the lamb is tender and the sauce has thickened to a stew-like consistency. This should take about 1.5 to 2 hours, but check for tenderness by piercing the meat with a fork; it should yield easily.
5. While the lamb is cooking, prepare the vegetables. Peel and trim 8 small turnips and 8 baby carrots. Add the vegetables to the pot during the last 30 minutes of cooking, so they become tender but still hold their shape. Add 200 g of fresh peas in the last 10 minutes of cooking to preserve their bright color and fresh flavor.
6. Once the lamb and vegetables are tender, remove the bouquet garni from the pot. Taste the stew and adjust the seasoning with more salt and pepper if needed. Let the Navarin d'Agneau Printanier rest for a few minutes off the heat, allowing the flavors to meld.
7. Serve the stew hot, ensuring each portion includes a generous amount of lamb and vegetables. Traditionally, this dish is enjoyed on its own, but it can also be accompanied by crusty bread to soak up the rich sauce.