Lamb Navarin
Lorraine — Mother recipe · ar de en es fr it ja pt ru zh
A classic French dish that combines tender lamb with aromatic vegetables and red wine to create a creamy, flavorful sauce.
📷 Glen MacLarty from Sydney, Australia — CC BY 2.0 (Wikimedia Commons)
⏱️ 20 min prep + 130 min cottura · 4 porzioni · media
Ingredients
- 1 kg of lamb cut into pieces
- 2 large onions, finely chopped
- 3 large carrots, peeled and sliced
- 4 stalks of celery, sliced
- 500 ml dry red wine
- 1 glass of vegetable broth
- 2 cloves of garlic, crushed
- 3 bay leaves
- 1 saffron sachet
- 4 tablespoons of butter
- 200 g frozen peas
Method
- In a large pot, melt the butter and brown the lamb pieces on all sides.
- Add the chopped onions and cook for about 5 minutes until they are translucent.
- Add the carrots, celery, crushed garlic, bay leaves, and saffron. Stir well.
- Pour in the red wine and let it simmer for about 5 minutes to reduce slightly.
- Add the vegetable broth and bring to a boil. Reduce heat and simmer covered for at least two hours until the lamb is tender.
- 10 minutes before the end of cooking, add the frozen peas.
The story
Lamb Navarin is a classic French dish that originated in the Lorraine region of France. This lamb stew with vegetables and red wine has deep roots in European culinary history.
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