NAVARIN PRINTANIER
Classic lamb stew in rich sauce with colourful spring vegetables. 
There are certain dishes that French culinary schools use to teach almost everything at once - the technique of a stew, the glazing of vegetables, the building of a sauce - and the navarin is one of them. It is a dish that rewards patience without demanding much effort, and the result is exactly what you want from a French classic: tender braised lamb in a rich, glossy sauce surrounded by an array of colourful spring vegetables that take care of your sides at the same time. If you're looking for an alternative to the Easter leg of lamb, this is the one I would reach for first.
INGREDIENTS
Serves 4 to 6
For the stew
1.2 kg (2.5 lb) lamb shoulder, cut into large cubes, excess fat and sinew removed
Salt and freshly ground pepper
2 tbsp (30 ml) cooking oil
2 medium brown onions, roughly chopped
4 garlic cloves, left whole
30 g (2 tbsp) plain flour
2 tbsp (30 g) tomato paste
500 ml (2 cups) chicken or beef stock
500 ml (2 cups) water
2 sprigs thyme
2 bay leaves
300 g (10.5 oz) waxy yellow potatoes, halved
For the glazed vegetables
3 medium carrots, cut into large batons
3 medium turnips, quartered
12 to 16 pearl onions, left whole
30 g (1 oz) unsalted butter, divided between the pans
1 tsp caster sugar, divided between the pans
150 g (5.3 oz) green beans, topped and tailed
150 g (5.3 oz) frozen peas
MISE EN PLACE
You will need a large casserole dish or Dutch oven with a lid, and a few smaller saucepans for glazing the vegetables. Preheat your oven to 200°C (400°F) fan-forced.
Peel and cut all your vegetables before you begin. Keep the peeled potatoes submerged in cold water until needed. Cut the carrots into large batons, leaving a small piece of stem on if you like. Quarter the turnips. Top and tail the green beans. Peel the pearl onions but leave them whole.
Season the lamb on a chopping board (not in the pot) with a generous sprinkle of salt and pepper.
Method
Heat the oil in your casserole over medium-high heat. Working in batches, brown the lamb pieces on all sides until a deep, even colour forms - this takes 4 to 5 minutes per batch. Do not overcrowd the pan. Transfer the browned meat to a tray and set aside.
Reduce the heat to medium and add the chopped onions to the same pot, stirring them through the caramelised juices. Cook for 3 to 4 minutes until softened. Return all the meat to the pot - without the resting juices for now - and sprinkle over the flour. Stir well to coat everything evenly and cook for 2 minutes.
Add the tomato paste and stir to distribute it through the meat. Pour in the stock followed by the water, scraping up any bits from the base of the pot. Add the reserved meat juices, the garlic cloves, thyme and bay leaves. The liquid should just barely cover the meat. Bring to a light boil, cover with the lid, and transfer to the oven for 30 minutes.
While the meat is in the oven, glaze the vegetables. For each vegetable, place them in separate small saucepans. Add just enough water to barely cover, a small knob of butter (about 10 g / 2 tsp), and a small pinch of sugar. Bring each to a gentle boil and cook uncovered until the water has almost completely evaporated, leaving the vegetables coated in a light, buttery glaze. The onions will take the longest (up to 25 to 30 minutes) and can be allowed to take on a little colour at the end. The carrots and turnips need no coloration; remove them from the heat as soon as they are tender and the liquid is gone.
After 30 minutes, remove the casserole from the oven and nestle the potatoes into the sauce. Replace the lid and return to the oven for a further 25 to 30 minutes, until both the meat and potatoes are completely tender.
When everything is almost ready, cook the green beans in well-salted boiling water for 10 to 12 minutes until tender. In a separate pan, bring the peas to the boil in salted water, then drain as soon as the water returns to the boil. Both should be done at the last minute so they stay bright and fresh.
To serve, arrange the meat and potatoes in a large serving dish or serve directly from the casserole. Scatter the glazed carrots, turnips, and onions over the top, followed by the green beans and peas. Spoon some of the sauce over everything and bring it to the table as it is.
Tip
The glazed vegetables are the classical approach and worth the extra effort - each one is cooked separately to bring out its best qualities. That said, if time is short, simply boil all the vegetables together in salted water and add them at the end. The stew will be just as good.
For a lighter sauce, skim any fat from the surface of the cooking liquid before adding the potatoes. If the sauce seems too thin at the end, remove the meat and vegetables and reduce it briefly on the stovetop before serving.
Veal stock will give you a richer, more unctuous sauce if you have it. Otherwise a good-quality chicken or beef stock works perfectly well.