Lamb Navarin

Preparation Time: 20 minutes
Cooking Time: 160 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 6

This dish is a classic example of slow-cooked meals where you can use less expensive cuts of meat, yet the dish will still turn out delicious.

Crush the garlic with the side of a knife and peel it. Peel the onions, wash them, and cut each into 6 wedges. Wash the tomatoes, remove the green parts, and cut them into chunks. Clean the carrots, peel them, wash them, and cut them lengthwise into 4 pieces, then cut them into 6 cm long sticks. Clean the celery, wash it, and cut it into 6 cm long sticks. Peel the turnip, wash it, and slice it. Wash the herbs, shake them dry, and tie them into a bouquet with kitchen string.
Wash the meat, remove excess fat, and cut it into pieces. Preheat the oven to 110 °C. Place a large heatproof pot on the stove and heat it, then add the oil. Quickly sear the meat pieces on all sides in the hot oil, which takes 5 to 10 minutes. Meanwhile, place a small saucepan with wine on the stove, wait for the wine to boil, and let it simmer for 30 seconds.
Season the meat with salt, add pepper, the boiled wine, the herb bouquet, and the tomato, and cook while stirring for 1 minute. Pour in cold water. Wait for the liquid to boil again. Skim off any foam from the surface with a skimmer. Cover the pot with a lid and place it in the preheated oven for 1.5 hours.
Remove the pot from the oven, place it on the stove, and add the vegetables and garlic. Stir and wait for the liquid to boil, then place the pot back in the oven, where the dish should cook for another hour.
Taste the prepared dish and season it to taste if necessary. Serve it directly from the pot.

For preparing this dish, we recommend using rapeseed oil.