Navarin d'Agneau

Ingredients

• 2.5 lbs lamb shoulder, cubed
• 2 tbsp tomato paste
• 3 cups lamb or beef stock
• 2 cloves garlic, minced
• 4 small turnips, quartered
• 4 carrots, chunked
• 12 pearl onions
• 4 small potatoes, halved
• 1 cup peas
• 1 bouquet garni
• 1 tsp sugar

Instructions

1. 1Brown lamb cubes in batches in a Dutch oven, then remove.
2. 2Sauté pearl onions until golden, then stir in garlic and tomato paste.
3. 3Return lamb to the pot, add stock and bouquet garni, cover, and braise 45 minutes.
4. 4Add turnips, carrots, and potatoes, and continue braising 30-40 minutes until tender.
5. 5Sprinkle sugar over the vegetables partway through to lightly glaze them.
6. 6Stir in peas during the last 5 minutes and discard the bouquet garni before serving.

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