French · Dinner

Lamb navarin (French spring stew)

Name: Lamb navarin (French spring stew)
Prep time: 35 min
Cook time: 2 h 5 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 1/2 pounds boneless lamb shoulder, cut in 2-inch pieces; 2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 2 tablespoons neutral oil, divided; 1 large yellow onion, chopped; 3 garlic cloves, minced; 2 tablespoons all-purpose flour; 2 tablespoons tomato paste; 1 cup dry white wine; 4 cups low-sodium chicken or lamb stock; 4 thyme sprigs; 1 bay leaf; 8 ounces baby turnips, halved; 8 ounces small carrots, cut in 2-inch pieces; 8 ounces frozen pearl onions, thawed; 1 pound baby Yukon Gold potatoes, halved; 6 ounces green beans, trimmed and cut in 2-inch pieces; 1 cup frozen peas; 2 tablespoons chopped flat-leaf parsley; 1 tablespoon chopped fresh mint

Tender lamb shoulder in a light tomato-herb gravy with turnips, carrots, pearl onions, new potatoes, green beans, and peas.

About 2 hr 40 minTotal

About 2 hr 40 minActive

$$$Cost

AdvancedDifficulty

Makes 6 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

2 1/2 pounds boneless lamb shoulder, cut in 2-inch pieces
2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons neutral oil, divided
1 large yellow onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup dry white wine
4 cups low-sodium chicken or lamb stock
4 thyme sprigs
1 bay leaf
8 ounces baby turnips, halved
8 ounces small carrots, cut in 2-inch pieces
8 ounces frozen pearl onions, thawed
1 pound baby Yukon Gold potatoes, halved
6 ounces green beans, trimmed and cut in 2-inch pieces
1 cup frozen peas
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh mint

Instructions

Pat lamb dry and season with 1 1/2 teaspoons salt and the pepper. Heat 1 tablespoon oil in a over medium-high and brown lamb deeply in three uncrowded batches; transfer each batch.
Add remaining oil and chopped onion; cook 6 minutes. Add garlic for 30 seconds, stir in flour and tomato paste, and cook 2 minutes so neither tastes raw.
Pour in wine while scraping the pot and reduce by half. Whisk in stock, return lamb with thyme and bay, and simmer partially covered until nearly tender, 60 to 75 minutes.
Add turnips, carrots, pearl onions, potatoes, and remaining salt. Simmer uncovered 25 to 35 minutes until lamb is fork-tender and at least 145°F, vegetables are just tender, and the light gravy coats them; add a splash of water if reduction gets ahead of tenderness.
Add green beans for 6 minutes and peas for the final 3 minutes so they stay bright. Discard thyme and bay, skim excess fat, rest 5 minutes, and finish with parsley and mint.

FranceFrench household and bistro cooking

From the table

About this recipe

Lamb navarin is a French spring stew of browned lamb and light tomato-enriched gravy, with root vegetables added in stages before green beans and peas.

Navarin is simply a French lamb stew; navarin printanier is its spring-vegetable form. The English clarifier prevents the traditional title from signaling unnecessary complexity. This version stages the vegetables by cooking time rather than requiring several separate saucepans. This Kwilt version follows the reviewed household adaptation: Preserve the strongest-rated spring-stew identity while staging vegetables in one pot, and use a plain-English title clarifier so the only real burden is weekend braising time—not confusing naming or restaurant choreography.

Sources

Dinner does not stop at the recipe