Made with AI
Navarin d’Agneau aux Épinards (Lamb Stew with Spinach)
Ingredients
- lamb shoulder, cubed800 g
- spinach300 g
- vegetable oil2 tbsp
- carrots, sliced160 g
- onion, chopped1 large (about 150g)
- garlic, minced2 cloves (about 6g)
- dry white wine200 ml
- lamb stock200 ml
- tomato paste1 tbsp (about 16g)
- bay leaf1 leaf
- saltto taste
- black pepperto taste
Instructions
- 1
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 2
Add the cubed lamb shoulder and brown on all sides, working in batches if necessary. Remove the browned lamb and set aside.
- 3
In the same pot, add the chopped onion and sliced carrots. Sauté for 4-5 minutes until the onion is translucent.
- 4
Add the minced garlic and cook for 1 minute, stirring frequently.
- 5
Stir in the tomato paste and cook for another minute.
- 6
Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
- 7
Return the browned lamb to the pot. Add the lamb stock and bay leaf. Season with salt and pepper to taste.
- 8
Bring to a gentle simmer, cover, and cook on low heat for
- 9
5 hours, or until the lamb is tender.
- 10
Remove the lid, add the spinach, and stir until wilted (about 2-3 minutes).
- 11
Adjust seasoning if needed. Remove the bay leaf before serving.
- 12
Serve hot, accompanied by crusty bread or potatoes if desired.
