|Yummy Navarin Printanier (Lamb Stew)|
We just returned home last night from a week away so, I sent my husband to the butcher to pick up the lamb. He called to let me know they had no shoulder meat and would it be ok for them to give me lamb shank? I’m thinking they would trim and cut the meat off the bone so, I said yes! Well, my husband came home with meat that was still on the bone. I told him 2 lbs. because there were only two of us. He didn’t compensate for the bones and, brought just over 2 lbs. home. You see where I’m going here. I was lucky to get about one pound of lamb meat, that cost me over 8 dollars.
I took my one pound of lamb and continued with the recipe. We live about 15 minutes out of town so, I didn’t want to make that trip again. I browned the meat, added the flour, seasonings and broth. While it was cooking, I prepared the veggies. I used carrots and parsnips…I didn’t use the small onions. I cut a large onion and put it into the sauce with the garlic. I thought this recipe went together easily. It did take some time but, was not labor intensive. The fragrance of this dish permeated my kitchen and family room and, left you longing to have dinner. After about an hour my stew was ready to eat. All I can say is we loved it!! Definitely a keeper! Something I would make again, with more lamb, so I would get at least two meals for my efforts. Thanks Dorie for another great recipe!
This recipe can be found in Dorie Greenspans cookbook Around My French Table.
To see what other Doristas are doing check it out here!
|Browned lamb with broth added along with the herbs and garlic|
|Carrots and parsnips sautéing in frypan|
|Add the veggies to pot and cook 15 minutes longer on top of stove|
|Then put into oven for another 45 minutes….this is what it looked like when done|
|This looks like any other stew…don’t be fooled…the flavors are so incredible!|
|This will definitely be making many appearances on our dinner table!|