For the fashion-conscious, the arrival of spring in Paris means that it's out with the winter wardrobe and in with the spring one. The same goes for stews. Forget your winter boeuf bourguignon, it's so last season! Navarin d'agneau printanier, a lamb stew with fresh vegetables, is what should be bubbling away in your kitchen.
Total:
2 hr 25 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 tablespoon olive oil
  • 36 ounces/1 kilogram lamb neck, cut into pieces
  • 2 garlic cloves, crushed to a paste
  • 1 onion, finely chopped
  • 4 carrots, cut into chunks
  • 2 sprigs of thyme
  • 1 bay leaf
  • 3 1/2 ounces/100 grams green beans
  • 3 1/2 ounces/100 grams fresh or frozen peas
  • Salt and freshly ground black pepper

Directions

Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onions. Add the carrots, thyme, bay leaf and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook until the meat is tender, 1 1/2 to 2 hours. 

About 5 minutes before serving, add the beans and peas to the lamb. Cook until the vegetables are tender. Season with salt and freshly ground black pepper, and serve straightaway.

IDEAS YOU'LL LOVE

Lamb Chops with Cherry Mint Sauce

Recipe courtesy of Saddle Ranch Chop House

Vegetable and Noodle Filled Spring Rolls

Recipe courtesy of The Fabulous Beekman Boys

Lamb Belly with Peas, Fava Beans and Cashew-Date Romesco

Spring Lamb Stew

Recipe courtesy of Alex Guarnaschelli

Lamb Stew

Aromatic Lamb Shank Stew

Chanakhi (Lamb Stew)

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here