A New Navarin of Lamb

Name: A New Navarin of Lamb
Yield: 4 portions
Ingredients: 2 tablespoons unsalted butter; 2 scallions (green onions), white bulb and 3 inches green, cut into 1 inch lengths; 10 tiny white turnips, trimmed (½ inch stem left on), and peeled; 10 tiny orange or red beets, trimmed, ½ inch stem left on; 10 tiny orange or red beets, trimmed, ½ inch stem left on; 1 clove garlic, crushed; 2 tablespoons tomato paste; 1 sprig rosemary or At teaspoon dried; 1¼ cups homemade beef stock or canned broth; ½ cup dry red wine; 1 teaspoon sugar; 1¼ cups homemade beef stock or canned broth; 1¾ pounds boneless lamb, cut into 1½-inch chunks; 1 tablespoon unbleached all-purpose flour; 1 tablespoon olive oil

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A stew always seems to make our guests relax. This is a springtime stew, with tender young lamb and tender young vegetables.

Ingredients

1 tablespoon olive oil
1¾ pounds boneless lamb, cut into 1½-inch chunks
1

Main course

Method

Heat the oil in a flameproof casserole or dutch oven, and brown the lamb in batches over medium-high heat. Return all the lamb to the pot, and sprinkle it with the flour and sugar. Cook, stirring, until absorbed, about 2 minutes.
Add the stock, wine, tomato paste, rosemary, and garlic. Stir well, and bring to a boil. Reduce the heat, cover, and simmer until the