Braised Lamb with a Garden-Vegetable Medley
This spring stew, known as a navarin or ragoût in France, features seasonal lamb and uses tender young vegetables that add a fresh flavor to the hearty mix. While a braised dish like this takes a little time, it can be prepared entirely in advance, making it perfect for entertaining.
- 2 1/2 pounds boneless lamb leg, trimmed and cut into 2-inch cubes
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 1 medium carrot, finely chopped
- 1 small onion, finely chopped
- 1 tablespoon all-purpose flour
- 1 3/4 cups dry red wine
- 1 cup reduced-sodium beef broth
- 1 14-ounce can diced tomatoes
- 4 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary
- 1 cup pearl onions, peeled (see Tip), or frozen small onions, rinsed under warm water to thaw
- 1 cup baby turnips, peeled (1/4 inch of green left on) and halved, or regular turnips cut into 1/2-inch wedges
- 1 1/2 cups baby carrots
- 1 1/2 cups peas, fresh or frozen
- 2 tablespoons chopped fresh parsley
- Season lamb with salt and pepper. Heat oil in a large deep skillet or Dutch oven. Add the lamb and cook, turning from time to time, until browned on all sides, about 6 minutes. Transfer to a plate.
- Add carrot and onion to the pan; cook, stirring often, until lightly browned, about 3 minutes. Sprinkle flour over the vegetables; stir to coat. Add wine and scrape up any browned bits. Simmer until reduced slightly, 2 to 3 minutes.
- Add broth, tomatoes, garlic and rosemary; bring to a simmer. Return the lamb to the pan. Reduce heat to low, cover and simmer for 1 1/4 hours, checking from time to time to make sure it does not boil too rapidly.
- Stir in pearl onions, turnips and carrots. Simmer, covered, until the lamb and vegetables are tender, about 30 minutes.
- Add peas and heat through. Sprinkle with parsley and serve.
Tips & Notes
- Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on stovetop, in microwave or oven.
- Tip: To peel pearl onions:
- Cook in boiling water for 1 minute. Drain. Peel when cool enough to handle.
Per serving: 384 calories; 11 g fat (4 g sat, 5 g mono); 119 mg cholesterol; 22 g carbohydrates; 37 g protein; 5 g fiber; 395 mg sodium; 592 mg potassium.
Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (50% dv), Potassium (29% dv), Iron (25% dv), Fiber (20% dv).
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 3 vegetable, 4 lean protein, 1/2 fat
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- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
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