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Navarin of Lamb
A simple classic casserole using flavoursome economical cuts of lamb on the bone.
The meat is browned and cooked in a sauce of wine, stock, vegetables, herbs and caramelised shallots .The casserole is cooked on a low heat, slowly in the oven until mouth-wateringly tender. Any excess fat can be skimmed away towards the end of cooking for a healthier dish. Finally fresh green beans and peas are added for vibrancy.
Preparation time: 15 minutes
Cooking time: 3-3¼ hours
Cooked in the 30cm Cast Iron Shallow Casserole. Serves four to five.
- 2 tablespoons vegetable oil
- 1 kg (2lb4oz) shoulder of lamb on the bone- cut into large pieces
- 2 tablespoons plain flour
- ½ teaspoon salt
- ½ teaspoon black coarse ground pepper
- 200g (7oz) small shallots or pearl onions- peeled
- 3 garlic cloves- chopped
- 300ml (10floz) dry white wine
- 500ml (18floz) lamb stock
- 400g (14oz) canned chopped tomatoes in juice
- 200g (7oz) baby turnips- topped and cut into quarters
- 115g (4oz) baby carrots- topped and cut into quarters lengthways
- 1 celery stick- cut in to 2cm (3/4 inch) lengths
- 2 teaspoons Dijon mustard
- 1 x Herb bouquet- 2 bay leaves, 2 sprigs thyme and rosemary, a handful of English parsley tied together with some kitchen string.
- 55g (2oz) green beans- topped and cut in half
- 55g (2oz) frozen peas
- Small handful chopped fresh parsley to garnish
- Preheat the oven to 150°C/ 300°F/ Gas Mark 2 or for a fan Oven: 130°C
- Heat half the oil in the casserole over a medium heat. Brown off the meat on all sides, cooking in batches and setting to one side in a dish. Using the casserole lid upturned works well as plate to the meat onto.
- Sprinkle the flour, salt and pepper over the seared meat coating well on all sides.
- Heat the remaining oil in the casserole, add the shallots and cook slowly over a low heat. Once they are nicely caramelised add the garlic and continue to cook for a minute more.
- Return the floured, seasoned meat back to the casserole and cook for 2-3 minutes, add the wine, increase the heat and bring the contents to a simmer.
- Add the stock, canned tomatoes, turnips, carrots, celery and mustard with the herb bouquet and bring the contents of the pan back to a simmer.
- Place on the lid and cook in the oven for around 2½-3 hours until the meat is tender and beginning to come away from the bone.
- Approximately 20 minutes before the end of the cooking time, skim away any excess fat away from the top and stir in the fresh green beans and frozen peas. Replace the lid and return to the oven to finish cooking.
- Remove the herb bouquet and adjust the seasoning to taste.
- Finish with some freshly chopped parsley and serve with creamy mash potato.
- Ask the butcher to cut the lamb into pieces for you. If using a shoulder make sure the bones are not too large to ensure the meat will fit comfortably into the dish. Meat on the bone gives a deep rounded flavour to the sauce.