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| 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!
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| Browned lamb with broth added along with the herbs and garlic |
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| Carrots and parsnips sautéing in frypan |
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| Add the veggies to pot and cook 15 minutes longer on top of stove |
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| Then put into oven for another 45 minutes….this is what it looked like when done |
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| This looks like any other stew…don’t be fooled…the flavors are so incredible! |
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| This will definitely be making many appearances on our dinner table! |
Looks beautiful! :)
ReplyDeleteAnd being Italian, I love lamb. Love the story about your husband and the lamb and bones. (Bones add flavor!) This stew is a keeper - look how rich and warming it is! Every time my husband goes to the store for me, I get a phone call! And sometimes I still don't get what I need! But love that he goes.
ReplyDeleteHa. I would have given my husband the bone to gnaw on while I indulged in a pound of lovely stew meat if he had pulled that. lol. Just kidding. Sort of. I haven't made this yet (of course) as I'm behind and only now got to the sardines but did you forget the peas or are a lot of Doristas adding them on their own? Either way I adore lamb stew and a bowl of yours would leave me sitting pretty...but you couldn't spare any! lol.
ReplyDeleteTrevor, I did forget the peas and didn’t realize it until I read your comment! LOL! I love peas…I’m sure we would have enjoyed it even more with peas!
DeleteOh, that is quite a story. I am always reluctant to trust anyone in the grocery store - that way if I have to make a substitution, I have only myself to blame :-)
ReplyDeleteHope you had a good trip
Funny grocery store story. :) I love lamb so was really pleased to read this. I'll look it up in her book and give it a try.
ReplyDeleteBeautiful photos of all the different stages of preparation, I really like the warm colors of the vegetables, the sauce, the stew and the serving dishes. It is not easy getting lamb around here either and I ended up having to tcut and trim he meat quite a bit too. I am glad that you liked the lamb stew as much as we did.
ReplyDeleteHave a wonderful weekend!
I was going with the `I got back from a weeklong trip last night´ excuse, but I guess now I can´t!! I really was away but I guess I am lazy or don´t have a darling husband to get the lamb for me! Both are correct.
ReplyDeleteIt looks great! so I will make it today or tomorrow.
The stew looks great, esp. those thick gravy! I want to dip some bread into it.
ReplyDeleteGive me a loaf of crusty bread and i would eat the whole pot. Amazing pictures thanks for sharing
ReplyDeleteI'm a lamb lover, have since I was a kid. I would just love to have this right now.
ReplyDeleteYour stew looks lovely... funny I thought there was too much meat in the recipe, but I guess it was to serve 6. I have never cooked lamb and my family thought it was wonderful. I don't understand why we Americans think it is going to taste gamey.
ReplyDeleteLooks delicious! I lucked out, the butcher even cut my lamb into cubes:)
ReplyDeleteLamb is a favorite in this house, but due to the cost we do not have it all that often. This stew does look great. I like that the broth is not really heavy and there are big chunks of veggies in there. I will need to try this-yum!
ReplyDeleteIt will definitely be making an appearance on my dinner table too - delicious- the sauce looks so silky and delicious!
ReplyDeleteMary x
I love lamb, but lamb stew has always been something of a mystery to me. Why in the world would you eat lamb stew instead of a nice pile of lamb chops sauteed in olive oil and fresh herbs? Anyone? I didn't think so. I'm not going to saw that Dore has convinced me otherwise, I'll still pick the lamb chops, but this was good.
ReplyDeleteMmm, that does look like a comforting stew, exactly the kind of dish to battle the chilly temperature we're still experiencing in Ontario! Thanks for showing me your photos. It's been pretty hectic around my neck of the woods and I didn't even have a chance to glance at the recipe! Seems like a good honest recipe to attempt once things calms down. Can't wait!
ReplyDeleteIt's nice to have help shopping, but most times not worth the effort. When hubby comes with me I end up with stuff
ReplyDeletewe really do not need and forget the goodies on my list. I am at the point of just leaving him home. Saves a lot
of money and frustration that way. After 58 years I finally figured that out. Your recipe looks great, so delicious.
Tricia and I both thought this was a great recipe and will definitely do this again with the lamb.
Okay, Kathy, I think you and I have the same dutch oven. Don't you love it? I didn't grow up with lamb but, unlike most of the other FFWD babes, I like lamb. Alot. I happen to love lamb shank and am wondering if one could just brown the shanks, braise it just as you would the small pieces, add the vegetables as specified and get a very tasty result. I think the bones would add some flavoring also. It's painful......the cost. Nice pictures.
ReplyDeleteOkay, Kathy, I think you and I have the same dutch oven. Don't you just love it? I also like lamb, unlike most of the other FFWD babes, although I did not grow up with it. I happen to love lamb shanks and I am wondering if you could keep the lam shanks intact, just brown and braise as you would smaller pieces, continue following the recipe with the veggies and get a good result. The bones might add additional flavor to the stew. Nice Post. I liked your pictures.
ReplyDeleteMary, That may have worked very well…to be honest I didn’t think of it! Thanks for the idea…I may give that a try some time.
DeleteKathy-your stew looks great. Love your silver spoon!
ReplyDeleteOMG-Kathy, you sure know your middle easter dishes! I can just smell the aroma of the perfect and delicious stew...just the right consistency of the sauce, oh, my! I would love a nice bowl of the amazing stew with some crusty bread, and I would be a very happy "camper."
ReplyDeleteThank you for your kind words on my blog:DDD
Wow...yours look great and I am sure everyone enjoyed it :) Great job! Have a nice day!
ReplyDeleteYour lamb stew looks wonderful:) I was hesitant about making it but after hearing how much you liked it I am going to give it a try:) Have a great weekend.
ReplyDeleteI loved this stew, especially the caramelized vegetables. The house smelled fantastic for days. My Le Creuset is the same color as yours.
ReplyDeleteI am glad you thought this was a keeper as well, Kathy. Your photos are making my mouth water. I hope you have a great weekend!
ReplyDeleteI love lamb! It's very much our meat of choice!
ReplyDeleteYou photos are gorgeous!
I bet the parsnips were a wonderful addition! Yeah, I accidently bought goat, it was still really good, the meat was almost sweet and tender!
ReplyDeleteKathy, this is one of my favorite recipes for lamb. I use Julia's recipe, but I always love to try new things. I use this one next time I have some lamb stew meat. Have a wonderful weekend. Blessings...Mary
ReplyDeleteI'm glad you enjoyed this one, Kathy! I think Bill would like this, too, so I'll have to play catch up :)
ReplyDeleteLooks beautiful--even without the peas. My husband would never have thought of compensating for the bones either. Maybe they went to the same husband school.
ReplyDeleteWeekend viands.blogspot.com
Just lovely, Kathy! We'll be making this for our nephew for dinner tomorrow night. So, I'm a bit behind! Thanks for the inspiring post!
ReplyDeleteYour stew looking amazing. It looks like the perfect meal.
ReplyDeleteI, too, raised my eyebrow at the price of lamb but sucked it up when I thought about some of the other pricey ingredients I had to buy for Dorie. Great post!
ReplyDeleteI've learned not to send my darling husband shopping for anything that leaves room for a decision of any kind. :) I'll send him for something with a brand name and even then I might get the super economy size when all I wanted was a teaspoon.
ReplyDeleteI love your dish. I'd have added peas too but this still looks delicious!
Wasn't this a great recipe? Such a delicious sauce! It also had that special lamb taste that is so familiar to those of us who have a "lamb connection" going back to childhood.
ReplyDeleteI think your blog is gorgeous and your pictures really beautiful!!!
I loved this too - your stew looks devine. Hope you had a great weekend.
ReplyDeleteThis one looks perfect!
ReplyDeleteDorie always has great recipes and this looks like another one. I should have made this tonight instead I ended up making chili since our weather went from 89 down into the 40s. Crazy weather these days.
ReplyDeleteyour stew looks really loose - did you skip dredging the cuts in flour? and skip the peas? Those were really great in ours - I'm glad that I used them, frozen or not! :)
ReplyDeleteLooks great though and it's always a pay-off when it turns out delicious AND looks great!
Alice @ http://acookingmizer.wordpress.com
I did dredge the lamb but since I used less lamb...that meant less flour. I forgot the peas…had them ready to throw in and still forgot them until Trevor mentioned them and a bell went off...
DeleteI don't know if there is a stew that I don't like and this one would be enjoyed by everyone in my family. I didn't grow up on lamb at all but as an adult I love to roast it with rosemary and honey.
ReplyDeleteI love hearty dishes like this one, I love stews and I eat them even thought it's really hot in my country, yours looks pretty good
ReplyDeleteSounds and looks delicious! I do know what you mean...as long as you are making it, it's nice to have enough for at least 2 meals. I love having leftovers. Looks just gorgeous in your blue Le Creuset.
ReplyDeletexo
annie
This looks absolutely delicious. My daughter won't eat lamb; too bad because I would have loved to try it!
ReplyDeleteGuess you dealt with the butchering part like my husband! I had to chuckle as I read your post. We sure didn't end up with more than 1.5 lbs but it was enough. We loved it like you two did. You'll have to share some middle-eastern lamb recipes with us!
ReplyDeleteI was looking forward to this one too. I grew up eating lamb and I love it. Your stew looks wonderful despite having to use lamb shanks (although I think shanks are my favorite cut of lamb)!
ReplyDeleteThis is just pure comfort food. Looks so good!
ReplyDeleteKathy, I can't really tell there's only a pound of lamb in your stew because with all the vegetables in it, it looks really hearty and filling. And it looks thoroughly delicious....even without the peas! :)
ReplyDelete