Lamb Navarin

Main Entree

Lamb Navarin

Ingredients

2 tablespoons vegetable oil
3 1/2 pounds boneless lamb shoulder, cut into 1-inch cubes
3 garlic cloves, finely chopped
2 medium onions, peeled and diced
3 tablespoons flour
1 cup Murphy-Goode Merlot
2 cups beef stock
1 cup canned tomatoes with juice, seeded & crushed
1 tablespoon chopped fresh rosemary
2 teaspoon fresh thyme
1 bay leaf
4 carrots, peeled and cut into 1 1/2-inch pieces (or 16 baby carrots)
2 large turnips, peeled and cut into 1 1/2-inch pieces (or 1/2 pound baby turnips)
2/4 cup peas
1/2 pound young string beans, trimmed
salt & freshly ground pepper
For garnish: chopped chervil

Directions

In a large casserole, heat vegetable oil over med-high heat. Season lamb cubes with salt and pepper, add to casserole and brown well on all sides. Add garlic and diced onions and cook about 8 minutes or until onions are soft. Add wine and cook for 3 minutes, scraping bottom of pan. Add stock, tomatoes, rosemary, thyme and bay leaf. Bring to a boil then reduce heat to low; cover and cook about 1-1/2 hours. Remove meat from casserole and place in large bowl. Reduce sauce over high heat, about 10 minutes or until thickened. Skim off fat and strain sauce over meat, discarding solids. Return the meat and sauce to casserole. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat then continue.) Bring small saucepan of water to a boil. Add carrots, peas and turnips to the boiling water and cover. Simmer for 5 minutes or until vegetables are tender. Stir the carrots, turnips and peas into the lamb in the casserole and heat through. Serves 6

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