Lamb Stew (Navarin d'Agneau)
Navarin d'agneau is a classic French spring stew, combining three different cuts of lamb, shoulder, neck, and breast, for complex flavor and varied texture. The meat braises in a light tomato and stock base, enriched with aromatic vegetables and finished with glazed pearl onions and tender potatoes. The balance of tender vegetables and well-cooked lamb creates a rustic yet refined dish that exemplifies peasant cooking elevated to art.
French