Lamb Navarin

Pairs Well With

Serves 6


2 lbs lamb shoulder stew meat, trimmed and cut into bite size cubes

3 T sunflower oil

1 T sugar

2 T flour

4 cups red wine (Pedroncelli Sonoma Classico or Zinfandel work well here)

Salt and freshly ground pepper to taste

1 t herbs de Provence

1 cup tomatoes, seeded and diced

3 cloves garlic, minced

1.5 cups veal stock

1 T parsley, chopped

1 T thyme, chopped


Brown the lamb cubes in small batches in cooking oil and set aside reserving all juices. Heat the sunflower oil until just smoking and add the browned lamb cubes and the sugar. Cook over high heat until meat is caramelized. Add flour and reduce heat to medium. Cook the flour stirring often for 5-7 minutes. Add the red wine and reserved lamb juices. Stir constantly to thicken. Add salt, pepper, herbs de Provence, tomatoes, garlic and cook for 10 minutes. Add veal stock and simmer for one hour or until meat is tender. Take out the meat and let the sauce reduce to desired consistency. Add fresh herbs and season to taste with salt and pepper. Serve over polenta or mashed potatoes.