Cook and Scale
Braised Lamb Shoulder Navarin
6 servings · 175 min total
A classic French braise of tender lamb shoulder slow-cooked with carrots, potatoes and peas in a rich red wine sauce.
Ingredients
- 1½ kg lamb shoulder, cut into large chunks
- 2 tbsp wheat flour
- 3 tbsp olive oil
- 2 onion, sliced
- 3 garlic, minced
- 4 carrot, cut into thick chunks
- 2 celery stalk, chopped
- 400 g new potato, halved
- 3 dl red wine
- 5 dl beef stock
- 2 tbsp tomato paste
- 2 tsp fresh thyme
- 2 bay leaf
- 200 g frozen peas
- salt to taste
- black pepper to taste
Contains: Gluten, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Season and flour the lamb — Season the lamb shoulder chunks generously with salt and pepper, then toss in the flour to coat lightly.
- 2.
Brown the lamb — Heat the olive oil in a large oven-safe pot over high heat and brown the lamb on all sides, working in batches. Remove and set aside.
- 3.
Sauté the aromatics — In the same pot, sauté the onion and garlic until softened, about 5 minutes, scraping up the browned bits from the bottom.
- 4.
Deglaze with red wine — Stir in the tomato paste and cook for 1 minute, then pour in the red wine and let it bubble to reduce by half.
- 5.
Braise the lamb — Return the lamb to the pot, add the beef stock, thyme and bay leaves. Bring to a simmer, cover and transfer to a 160°C oven for 1.5 hours.
- 6.
Add the vegetables — Add the carrots, celery and potatoes to the pot, cover again and continue cooking in the oven for another 45 minutes, until the lamb and vegetables are tender.
- 7.
Finish with peas — Stir in the frozen peas, return to the oven uncovered for 5 minutes, then season to taste with salt and pepper before serving.