Navarin D’Agneau

1. 1

   Heat the dripping, season then saute meat on both sides, place in a braising pan.

2. 2

   Saute the brunoise in the same fat and add to the meat.

3. 3

   Mix in flour and place in a hot oven for approx. 10 minutes.

4. 4

   Add the puree then enough stock to cover the meat, add the Bouquet Garni and garlic, adjust the seasoning.

5. 5

   Bring to the boil cover then skim, place in a moderate oven for around an hour.

6. 6

   Remove meat to a clean pan, brown the onions in a little fat, add with the potatoes to the meat.

7. 7

   Remove fat from sauce, adjust consistency and seasoning. Strain into the meat and garnish.

8. 8

   Bring to the boil and place in the oven at a low-medium heat for an hour.

9. 9

   slightly modified from practical professional cookery

* Per serving · 4 servings · Values may vary.