Lamb Navarin

Name: Lamb Navarin
Ingredients: 1 12 lbs boneless leg of lamb (or shoulder cut 1-inch cubes); 1 tablespoon olive oil; 1 small yellow onion, sliced; 3 garlic cloves, crushed; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 1 tablespoon tomato paste; 2 bay leaves; 5 cups beef stock; 2 large carrots, peeled and cut into 1-inch cubes; 2 large red potatoes, unpeeled and cut into wedges; 1 whole mushroom, with stems (4 ounces); 2 tablespoons red wine vinegar; salt, to taste; fresh ground black pepper, to taste

15 ingredients

9 steps

Ingredients

1 12 lbs boneless leg of lamb (or shoulder cut 1-inch cubes)
1 tablespoon olive oil
1 small yellow onion, sliced
3 garlic cloves, crushed
1 sprig fresh rosemary
2 sprigs fresh thyme
1 tablespoon tomato paste
2 bay leaves
5 cups beef stock
2 large carrots, peeled and cut into 1-inch cubes
2 large red potatoes, unpeeled and cut into wedges
1 whole mushroom, with stems (4 ounces)
2 tablespoons red wine vinegar
salt, to taste
fresh ground black pepper, to taste

Directions

1

In a medium pot, stir lamb cubes in hot oil.
2

When well-browned, add onions and garlic and cook until onions are golden.
3

Add tomato paste, rosemary, thyme and bay leaves and cook for another 3 minutes.
4

Add beef stock, bring to a boil and simmer for 40 minutes.
5

Add carrots, mushrooms and potatoes and simmer for another 20 minutes.
6

Make sure potatoes are not overcooked.
7

Add vinegar, salt and pepper.
8

Remove bay leaves, thyme and rosemary.
9

Serve over pasta or rice.