Navarin D'agneau Recipe

Cooking Instructions

1. 1

   Prepare the Lamb

   In a large Dutch oven, heat the olive oil over medium-high heat. Season the lamb shoulder with salt and black pepper, then sear on all sides until browned, about 10 minutes. Remove the lamb from the pot and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the chopped onions, minced garlic, sliced carrots, and cubed potatoes. Sauté until the onions are translucent, about 5 minutes.

3. 3

   Add Ingredients

   Stir in the diced tomatoes, red wine, thyme, and stock. Bring to a simmer.

4. 4

   Braise the Lamb

   Return the lamb shoulder to the pot, cover, and reduce the heat to low. Let it braise for about 2 hours, or until the lamb is tender and easily pulled apart.

5. 5

   Final Steps

   Once the lamb is cooked, skim off any excess fat from the surface. Serve warm with the sautéed vegetables and the rich sauce.