La Madeleine's Lamb Navarin

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boneless lamb leg or shoulder - cut 1" cubes
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Yellow onion - sliced (small)
3		Garlic cloves - crushed
1 section		Fresh rosemary
2 sections		Fresh thyme
1 tablespoon	15ml	Tomato paste
2		Bay leaves
5 cups	1185ml	Beef stock
2 cups	220g / 7.8oz	Carrots - peeled, and (large)
		Cut into 1" cubes
2		Red potatoes - unpeeled, and (large)
		Cut into wedges
1		Mushrooms with stems - (4 ounces)
2 tablespoons	30ml	Red vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a medium pot, stir lamb cubes in hot oil. When well-browned, add onions and garlic and cook until onions are golden. Add tomato paste, rosemary, thyme and bay leaves and cook for another 3 minutes. Add beef stock, bring to a boil and simmer for 40 minutes.

Add carrots, mushrooms and potatoes and simmer for another 20 minutes. Make sure potatoes are not overcooked. Add vinegar, salt and pepper. Remove bay leaves, thyme and rosemary.

Serve over pasta or rice.

This recipe yields 8 servings.

Source:
Message Boards at http://www.topsecretrecipes.com

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