Navaron of Lamb with Vegetables
Jean-Louis Palladin, called the best chef of the 20th century, turns his skills to the humble stew. Pieces of lamb shoulder are stewed in a rich mixture of wine, stock, and sauteed vegetables. Even Virginia ham adds its flavor to the mix. Jean-Louis’ approach may be used with any stew, raising it to a new level.
Ingredients
- Olive Oil - 2 tablespoons
- Carrot - 1, roughly chopped
- Onion - 1, roughly chopped
- Virginia Ham - 1 slice, chopped
- Turnip - 1, chopped
- Leek - 1/2, chopped
- Celery - 2 stalks, chopped
- Shallots - 2, chopped
- Garlic Cloves - 2
- Thyme - 1 sprig
- Bay Leaf - 1
- Salt and freshly ground pepper
- Lamb Shoulder - 1, cut into 2-by-2-inch pieces
- Salt and freshly ground pepper
- Olive Oil - 2 tablespoons
- Sauce
- Tomato Paste - 2 tablespoons
- Dry white wine - 1 cup
- Veal Stock - 4 cups
- Thyme Sprigs - 4
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium-high heat and add the carrots, onions, ham, turnip, leek, celery, shallots, garlic, thyme, and bay leaf. Saute, stirring with a wooden spoon, until the vegetables are softened. Season to taste with salt and pepper.
Season the lamb pieces with salt and pepper. Heat 2 tablespoons of olive oil in a large saute pan or skillet over medium-high heat. Place the lamb pieces in the hot oil, keeping the pieces separated, and brown on both sides, turning as necessary. Do not crowd the pan, or the pieces will stew instead of browning. Move the browned lamb to one side in the pan and add more as possible. When all the lamb is browned and there is a browned base (fond) in the pan, remove from the heat.
Combine the tomato paste, wine, and veal consomme in a large saucepan and stir to blend. Cook over medium heat until well blended. Add the sauce to the vegetables and blend. Add the lamb to the vegetables, deglazing the pan with a little wine and adding the browned pan juices to the pot as well. Cover and stew over medium heat for 35 to 40 minutes.
To serve: Divide the lamb pieces among warmed serving bowls. Spoon the vegetable mixture and juices over the lamb. Garnish each with a sprig of thyme.
