Navarin

Name: Navarin
Yield: makes 4 servings
Ingredients: 2 pounds boneless lamb shoulder, cut into 1 1/2- to 2-inch cubes; Salt and black pepper to taste; Flour for dredging; 2 tablespoons olive oil; 1 tablespoon butter; 1 large onion (unpeeled), quartered; 2 carrots, roughly chopped; 3 celery stalks, roughly chopped; 1 head of garlic, cut in half along its equator; 1 orange, halved; 1/4 bunch of fresh thyme; 1 clove; 2 quarts Jus Rôti (page 163) or veal stock, or as needed; 4 waxy potatoes, boiled and quartered; 1/2 cup frozen peas

December 14, 2011

A classic French lamb stew, this happy marriage of fruit and meat is updated here by the addition of a bit of orange, which enlivens the flavor. The peas and potatoes are an optional accompaniment; you could serve this with mashed potatoes or a potato gratin like the one on page 482.

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