Navarin D'agneau (Lamb Stew With Turnips)

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Lean lamb shoulder
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Flour - for dusting
4 tablespoons	60ml	Extra-virgin olive oil
4		Garlic cloves
1		Spanish onion - cut into 1/2" dice (medium)
3		Tomatoes - peeled, seeded,
		And chopped
1		Thyme
3 cups	711ml	Veal stock
2		Large scallions - trimmed to 2" pieces
2		Baby carrots - trimmed, scraped
2		Baby turnips - trimmed, scraped
1 cup	237ml	Shucked peas
1		Slow roasted onions w lavender - see * note

Recipe Instructions

* Note: See the "Slow Roasted Onions With Lavender And Thyme" recipe which is included in this collection.

Cut lamb into 2-inch to 3-inch cubes. Season with salt and pepper and dust with flour. In a Dutch oven, heat oil over medium-high heat until smoking. Add lamb pieces 4 at a time and cook until deep golden-brown on all sides. Continue until meat is finished, removing pieces to a plate.

Add garlic and onion to Dutch oven and cook until golden brown, 8 to 10 minutes. Roll browned pieces of lamb into flour again and add to pan. Add tomatoes, thyme and veal stock and bring to a boil. Lower heat to simmer and cook 30 minutes. Add scallions, carrots, turnips and cook 30 more minutes. Turn heat up slightly and add peas. Cook 3 minutes more and serve with Slow Roasted Onions With Lavender And Thyme.

This recipe yields 4 servings as a main course.

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A14)

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