Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 261,230 strong:

Register Today!

Want the secret to buying great wine?

286,055Wine Reviews
30Seconds to join

Spring Navarin of Lamb

Serves 4

2 pounds boneless lamb leg or shoulder

Salt and pepper, to taste

2 tablespoons vegetable oil

1 large onion, diced

2 cloves garlic, finely chopped

1 tablespoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

1 cup red wine

1 cup canned tomatoes with juice, seeded and crushed

3 cups beef or lamb stock

2 carrots peeled and roll cut

12 new baby potatoes

12 pearl onions, skinned

1/2 pound fresh green beans

1/2 pound sliced mushrooms (button and shiitake)

1 leek, cut into 1/2 inch dice

1/2 bunch chervil, for garnish

Cut lamb into 1 inch cubes and pat dry. Season lamb with salt and pepper. Heat saute pan to medium-high temperature; add vegetable oil and brown lamb in small batches. Set lamb aside in braising pot. Saute onions in browning pans, adding garlic when onions have softened. Add rosemary and thyme when onions have browned. Saute for 2 to 3 minutes and then add mixture to lamb.

Deglaze browning pans with red wine and reduce by 1/2. Add tomato pulp to pot. Add enough stock to bring liquid level to just below covering meat. Bring to a boil and simmer for 1 1/2 to 2 hours or until fork tender. Lamb can also be placed in 350 F oven for the same amount of time.

While lamb is braising, prepare vegetables. Separately, cook carrots, potatoes, onions and green beans in salted water until just done - keeping them slightly crispy. Cool them immediately in ice water. Saute mushrooms and leeks.

When lamb is ready, remove from pot and skim off excess fat. Reduce to thicken or thicken with 1 tablespoon of cornstarch slurry.

Add lamb and vegetables to pot and simmer for 5 to 10 minutes until heated through.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

If you'd like more delicious recipes and wine pairings, join my website.

Visit 's wine and food blog Epicuria.

If you liked this recipe, you may also like these vegetables & salads and wine recipe pairings:

Return to Recipes




Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Wine of the Week

As featured on  

CTV Wine of the Week!

Château D'anglès Red Wine
Mourvèdre Syrah Grenache 2015,
Midi A.P. ...

Natalie MacLean

Canada's Most Quoted Wine Writer

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 261,230 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times


Access my reviews on mobile with the bar code scanner.


Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award