Ingredients

The Navarin:

6 tablespoon canola oil
3 pound lamb shoulder, cut into 1-inch cubes
6 tablespoon all-purpose flour
1 cup carrot, medium diced
1 cup onion, medium diced

2 tablespoon minced garlic
2 cup white wine
1 cup bouquet garni: 3 sprigs thyme, 3 sprigs parsley, 2 bay leaves
6 cup chicken stock
1 cup canned crushed tomatoes

The spring vegetables:

6 tablespoon canola oil
3 pound lamb shoulder, cut into 1-inch cubes
6 tablespoon all-purpose flour
1 cup carrot, medium diced
1 cup onion, medium diced
2 tablespoon minced garlic
2 cup white wine

1 cup bouquet garni: 3 sprigs thyme, 3 sprigs parsley, 2 bay leaves
6 cup chicken stock
1 cup canned crushed tomatoes
1 pound baby turnips, peeled and trimmed
1 pound baby carrots, peeled and trimmed
1 cup english peas, shelled
1 cup string beans, cut into 1-inch pieces

Special equipment:

6 tablespoon canola oil
3 pound lamb shoulder, cut into 1-inch cubes
6 tablespoon all-purpose flour
1 cup carrot, medium diced
1 cup onion, medium diced
2 tablespoon minced garlic
2 cup white wine

1 cup bouquet garni: 3 sprigs thyme, 3 sprigs parsley, 2 bay leaves
6 cup chicken stock
1 cup canned crushed tomatoes
1 pound baby turnips, peeled and trimmed
1 pound baby carrots, peeled and trimmed
1 cup english peas, shelled
1 cup string beans, cut into 1-inch pieces

Preparation

Baking Directions:

Heat the canola oil in a cast-iron Dutch oven or heavy-bottomed braising pan.

Spread the lamb on a baking tray and generously season the lamb with salt and pepper.

Sprinkle the flour over the lamb and, working in batches so as to not crowd the pot, sear the lamb until nicely browned on all sides.

Remove the lamb from pan and add the carrot, onion and garlic; cook until lightly caramelized, about 5-7 minutes.

While the vegetables are cooking, make a bouquet garni by placing thyme, parsley and bay leaf in the center of a piece of cheesecloth; gather the corners and tie closed with kitchen twine and add the sachet to the pan.

Deglaze the pan with the white wine and reduce by half.

Add the browned lamb, chicken stock and crushed tomatoes; bring the stew to a boil, reduce the heat to low and simmer for about 1 1/2 hours, adding water if necessary until the lamb becomes tender.

The stew can be made up to 2 days ahead and kept refrigerated.

Just before serving the stew, prepare the vegetables.

Bring a large pot of salted water to a boil.

Blanch each of the turnips, carrots, peas and string beans separately in the boiling water until tender and set aside.

Gently reheat the lamb stew, garnish the stew with the spring vegetables; serve immediately.