Navarin D’Agneau

• 60g Dripping
• 60g Middle neck
• 1kg shoulder lamb (prepared for stewing)
• 250g Brunoise Carrot
• 250g Brunoise Onion
• 75g flour
• 1tblsp Tomato puree
• 2L Fonds Brun
• 1 Bouquet Garni
• 1 clove garlic crushed
• 20 turned potatoes
• 20 button onions
• Chopped parsley

1. Heat the dripping, season then saute meat on both sides, place in a braising pan.
2. Saute the brunoise in the same fat and add to the meat.
3. Mix in flour and place in a hot oven for approx. 10 minutes.
4. Add the puree then enough stock to cover the meat, add the Bouquet Garni and garlic, adjust the seasoning.
5. Bring to the boil cover then skim, place in a moderate oven for around an hour.
6. Remove meat to a clean pan, brown the onions in a little fat, add with the potatoes to the meat.
7. Remove fat from sauce, adjust consistency and seasoning. Strain into the meat and garnish.
8. Bring to the boil and place in the oven at a low-medium heat for an hour.
9. slightly modified from practical professional cookery

neck, lamb, brunoise carrot, brunoise onion, flour, tomato puree, bouquet garni, garlic, potatoes, button onions, parsley

Taken from www.epicurious.com/recipes/member/views/navarin-d-agneau-50025874 (may not work)