Lamb Navarin

Ingredients:

3 to 4 pounds of lamb shoulder, trimmed and cut into 1-inch pieces
Cooking oil
5 cloves garlic
2 tablespoons flour
Salt and pepper
3 cups lamb or beef stock
4 ripe tomatoes, peeled, seeded, and chopped
1 bay leaf
1/4 teaspoon thyme
2 carrots, peeled and chopped
1 turnip peeled and chopped
12 green onions
1/2 pound green beans

Method of Preparation:

1. In a large saucepan, heat 1 tablespoon of oil over medium heat. Sauté a few pieces of lamb at a time until brown on all sides.
2. Put all pieces of meat in the pan.  Mash 2 of the garlic cloves, add all of the garlic to the pan and cook over high heat for 1 minute.
3. Remove half of the fat. Toss the meat with flour, salt and pepper. Cook over high heat for two minutes.
4. Warm the stock in a different saucepan. Add to the meat. Boil. Stir. Add the tomatoes and herbs.  Boil and simmer for 30 minutes over medium to low heat.
5. Add the carrots, onions and turnips. Simmer over medium to low heat 30 minutes longer.
6. Cook the green beans in a saucepan with salted water for 5 minutes. Add to the lamb for the last 5 minutes of cooking.  Remove bay leaf before serving.

Cooking with Class airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts. “Easy French Cuisine Recipes,” aired during the week of Jan. 12, 2009.