Classic French Spring Lamb Stew with Baby Vegetables

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Navarin d'Agneau Printanier is a classic French braised lamb stew traditionally prepared in spring when young vegetables are at their sweetest. Tender lamb shoulder simmers low and slow in a fragrant white-wine broth, then finishes with pearl onions, baby carrots, turnips, peas, and green beans for a bright, rustic one-pot meal. It is the kind of comforting yet elegant dish French home cooks turn to for Sunday family lunches.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 32 gCarbs
• 6 gFiber
• 11 gSugar
• 38 gProtein
• 620 mgSodium
• 1080 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 32 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the lamb and braise

• 2 lb (900 g) boneless lamb shoulder, trimmed and cut into 1.5-inch chunks
• 2 tbsp all-purpose flour
• 3 tbsp olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry white wine
• 2 cups (480 ml) lamb or chicken stock
• 1 bouquet garni (4 sprigs thyme, 2 bay leaves, 6 parsley stems)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the spring vegetables

• 8 oz (225 g) pearl onions, peeled
• 8 oz (225 g) baby carrots, tops trimmed
• 6 small white turnips, peeled and quartered
• 8 oz (225 g) baby new potatoes, halved
• 1 cup (145 g) shelled fresh or frozen peas
• 4 oz (115 g) green beans, trimmed and cut into 1-inch pieces
• 2 tbsp unsalted butter
• 1 tsp granulated sugar
• 2 tbsp chopped fresh flat-leaf parsley, to finish

Directions

1. Pat the lamb chunks very dry with paper towels, season with 1 tsp salt and 1/2 tsp pepper, then toss with the flour until evenly coated.
2. Heat the olive oil in a heavy Dutch oven over medium-high heat. Working in two batches, brown the lamb for 2 to 3 minutes per side until deeply colored, transferring each batch to a plate as it finishes.
3. Reduce the heat to medium and add the diced onion to the pot. Cook for 5 minutes until softened and lightly golden, scraping up any browned bits from the bottom.
4. Stir in the garlic and tomato paste and cook for 1 minute until fragrant and brick-red. Pour in the white wine, bring to a brisk simmer, and reduce by about one-third, about 3 minutes.
5. Return the lamb and any juices to the pot along with the stock and bouquet garni. Bring to a gentle simmer, cover, and cook on low for 60 minutes until the lamb is fork-tender.
6. Add the pearl onions, baby carrots, turnips, and potatoes; sprinkle with the sugar. Cover and simmer for 18 to 20 minutes until the vegetables are tender when pierced.
7. Stir in the peas and green beans and cook uncovered for 5 minutes more. Remove the bouquet garni, swirl in the butter, taste, and adjust the seasoning.
8. Ladle into shallow bowls, scatter with the fresh parsley, and serve immediately with crusty baguette or buttered new potatoes.

Cook’s Notes

• For the deepest flavor, ask your butcher for bone-in lamb shoulder and cut it yourself, leaving some bone fragments in for richness.
• Blanch pearl onions in boiling water for 30 seconds before peeling; the skins slip off almost effortlessly.
• Never rush the browning step; a proper deep crust on the lamb is what gives navarin its signature savory backbone.
• True navarin is a spring dish, so use the youngest, smallest vegetables you can find in April and May for the sweetest flavor.
• Leftovers taste even better the next day; reheat gently with a splash of stock to keep the lamb juicy.

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