Navarin of Lamb with Spring Vegetables / Lamb Recipes Advertisement Active Ingredients Ingredient List. 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 sliced. 2 medium onions, peeled and diced. 3 tablespoons all-purpose flour. 1 cup dry gewurztraminer. 2 cups beef stock (preferably low-sodium). 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 bundle pearl onions, (about 24). 16 baby carrots, or 4 big carrots. 1/2 pound child turnips, or 2 big turnips. 3/4 cup peas. 1/2 pound young string beans, or haricots verts, stems trimmed. Mashed Potatoes with Sorrel. Fresh chervil, for garnish. Directions. Directions List. Step 1. In a large flameproof casserole, heat veggie oil over medium-high heat. Ad Step 2. Include garlic and diced onions, and cook until onions are soft, 5 to 10 minutes. Include flour, and cook till it is well browned, 3 to 4 minutes. Step 3. Include red wine and cook for 2 to 3 minutes, scraping bottom and sides of pan. Step 4. Get rid of meat; place in a big bowl and set aside. Cover and refrigerate for up to 2 days. Step 5. Bring a small pan of water to a boil, and add pearl onions. Boil 2 minutes, and drain. Action 6. 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 right away. Find Out More
