Navarin DAgneau – a delicious recipe with neck, lamb, Brunoise Carrot, Brunoise Onion, flour, Tomato puree. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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
1444
kcal
Calories
53
g
Fat
157
g
Carbs
81
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 60g Dripping, 60g Middle neck, 1kg shoulder lamb (prepared for stewing), 250g Brunoise Carrot, and more.
Yes, Navarin DAgneau falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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