Ingrdients:
1 tbsp butter
1 tbsp olive oil
2lb (900g) boneless shoulder of lamb,
cut into 11⁄2in (3.5cm) pieces
2 small onions, quartered
1 tbsp all-purpose flour
11⁄2 cups lamb stock or beef stock
2 tbsp tomato paste
1 bouquet garni of 1 celery stalk,
2 bay leaves, and 1 sprig of thyme
salt and freshly ground black pepper
10oz (300g) small new potatoes
10oz (300g) baby carrots
10oz (300g) baby turnips
6oz (175g) green beans

method
1 Melt the butter with the oil in the casserole over medium-high heat. In batches, add the lamb and cook, turning occasionally, about 5 minutes, or until browned. Set aside. Cook the onions in the casserole until they begin to soften.

2 Return the lamb to the casserole. Sprinkle with the flour and stir well for 1 minute. Stir in the stock, then add the tomato paste and bouquet garni. Season with salt and pepper. Bring to a boil and cover. Simmer for 1 hour 15 minutes.

3 Stir in the potatoes, carrots, and turnips and cook, covered, for 15 minutes. Stir in the beans, cover, and cook for another 15 minutes, until the lamb and vegetables are tender.

Notes and Tips:
good wIth Lots of crusty French bread for soaking up the stew. PrePare ahead Cook through step 2, then cool, cover, and refrigerate for up to 1 day. Bring to a boil and finish the recipe.

Navarin of lamb recipe