Navarin Dagneau-Lamb Stew with Turnips

4 Servings

Try this Navarin Dagneau-Lamb Stew with Turnips recipe, or post your own recipe for Navarin Dagneau-Lamb Stew with Turnips

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Navarin Dagneau-Lamb Stew with Turnips Ingredients

2 1/2 lb Lean lamb shoulder	1 bn Thyme
1/2 c Flour; for dusting	3 c Veal stock
4 tb Extra virgin olive oil	2 bn Large scallions; trimmed to
4 Cloves garlic	2 bn Baby carrots; trimmed and
1 md Spanish onion; in 1/2" dice	2 bn Baby turnips; trimmed and
3 Tomatoes peeled seeded;	1 c Peas; shucked

Instructions for Navarin Dagneau-Lamb Stew with Turnips

Cut lamb into 2inch to 3inch cubes. Season with salt and pepper and dust with flour. In a Dutch oven, heat oil over medium high heat until smoking. Add lamb pieces 4 at a time and cook until deep golden brown on all sides. Continue until meat is finished, removing pieces to a plate. Add garlic and onion and cook until golden brown, 8 to 10 minutes. Roll browned pieces of lamb into flour again and add to pan. Add tomatoes, thyme and veal stock and bring to a boil. Lower heat to simmer and cook 30 minutes. Add scallions, carrots, turnips and cook 30 more minutes. Turn heat up slightly and add peas. Cook 3 minutes more and serve. Yield: 4 servings as a main course Notes: Recipes for #ME1A14 Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A14 Posted to MC-Recipe Digest V1 #1023 by Sue on Jan 19, 1998

Main Ingredient: LambCuisine: Uncategorized