Navarin of Lamb Recipe

• 1 kg / 2 lb of boneless lamb leg steak suitable for stewing
• 30 grams / 1 oz of butter
• 2 tablespoon of olive oil
• 2 large onions or several baby onions
• 1 to 2 cloves of garlic
• 2 carrots
• 2 small parsnips
• 2 stalks of celery
• 2 potatoes
• 12 fresh green beans
• ¼ cup of flour
• 2 tablespoons of tomato paste
• 2 teaspoons of dijon mustard
• 2 cups of beef or chicken stock
• 1 bouquet garni (small bunch of fresh herbs, thyme, parsley and bay leaf)
• ¼ cup of fresh chopped parsley

Trim the meat, remove any excess fat and cut into small 2 cm / ¾ inch cubes. Wash, peel and rewash the carrots, parsnip, celery, potatoes and chop the vegetables in small chunks. Peel the onion and garlic. Cut the onion into wedges or leave baby onions whole. Crush the garlic. Prepare a bouquet garni and trim the top and tails off the green beans. In a large saucepan heat the butter and oil and sauté the meat in batches until well browned. Remove, drain and set aside. In the remaining butter sauté the onion until golden. Add the garlic, chopped carrot, parsnip and celery and sweat for 2 to 3 minutes. Stir in the flour and then add the tomato paste and mustard. Return the meat to the saucepan and add the potatoes and bouquet garni. Pour the stock over and mix thoroughly. Bring to the boil and simmer covered for 1 hour or alternatively transfer to a casserole dish and bake for 45 minutes at 160°C, 300°F or gas mark 2. Add the green beans and cook for a further 20 to 30 minutes. Themeat should be lovely and tender and the sauce thick. Remove and discard the bouquet garni. Sprinkle with fresh chopped parsley and serve with crusty bread.

(Serves 4 to 6)