Lamb – Navarin with potatoes

Ingredients for 6 servings:

• 900 g lamb (shoulder), boned
• 900 g lamb (collar)
• 2 tbsp oil (sunflower oil)
• 1 large onion(s)
• 3 cloves garlic
• 20 g flour
• 2 tbsp tomato paste
• salt and pepper
• 1 bunch of herbs (bouquet garni of rosemary, thyme, bay leaf), fresh
• 450 ml white wine
• 450 ml chicken broth
• 700 g potatoes, peeled and sliced

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

French lamb stew

Cut the meat into large pieces, removing most of the fat. Heat the oil in a large casserole dish and sear the meat in batches. Remove the meat, then add the onion and garlic and brown in the meat stock. After about 1 minute, stir in the flour and add the tomato paste, salt, pepper, and bouquet garni. Preheat the oven to 170°C (gas mark 1-2) using conventional heat. Return the meat to the roasting dish, pour in the white wine and stock, and bring to a boil. Cover and cook in the oven for about 45 minutes. Skim off the fat and add a little more salt. Place the potatoes in a thick layer on top. Cover and cook for another 45 minutes, until the potatoes are almost tender. Then remove the lid from the casserole dish. Increase the heat to high and cook for another 20-30 minutes at 190°C (gas mark 2-3). Arrange on plates and serve immediately. Tip: The navarin tastes even better the next day. So, if you’re expecting guests, you can prepare it the day before and then simply reheat it. This way, you have more time for your guests. I’ve even won over people who don’t normally like lamb with this recipe.