Navarin D'agneau

Ingredients - Serves 6

• Salt and pepper - To taste
• Bay leaf - 1
• Thyme - 1 teaspoon
• Chicken broth - 4 cups
• White wine - 1 cup
• Tomato paste - 2 tablespoons
• Potatoes - 4, peeled and cut into chunks
• Turnips - 2, peeled and cut into chunks
• Carrots - 4, peeled and cut into chunks
• Garlic - 2 cloves, minced
• Onions - 2, chopped
• Olive oil - 2 tablespoons
• Lamb shoulder - 2 pounds, cut into chunks

Let's Get Started

1. Heat the olive oil in a large pot over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. In the same pot, add the onions and garlic and cook until softened.
3. Add the tomato paste and cook for a minute, then add the wine and scrape the bottom of the pot to loosen any browned bits.
4. Return the lamb to the pot, along with the carrots, turnips, potatoes, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 2 hours, or until the lamb is tender.
5. Remove the bay leaf before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Calories: 600
• Fat: 30g
• Carbs: 40g
• Protein: 35g
• Sodium: 800mg
• Sugar: 10g