Navarin of Lamb with Apricots and Spring Vegetables

A Navarin is a french ragout of lamb, and a classic dish for Easter.  The name may relate to the term navet, which is turnip in French.  But stop right there, if you think this is a stodgy stew with turnips.  The last word in its formal name, Navarin d'Agneau Printanier, indicates springtime and sweet freshness.  This is why I prepare the veggies on the side of the stew, instead of in the stew proper. I found small organic turnips which were incredibly sweet and delicious - not something you hear too often about turnips.  So look for good ones if you can, and treat them gently!  A touch of diced dried apricots add an element of sweetness and lightness to the stew, which is appropriate for springtime and rejuvenation.

1 large onion, diced
1 leek, trimmed, cleaned and diced
3 cloves garlic, minced
3-4 lb boneless lamb, shoulder or leg, cut into 1-inch pieces
2 Tbsp flour
8 oz mushrooms, sliced
10 dried apricots, finely diced
2 Tbsp rosemary
1 tsp fennel seeds
2 tsp ground coriander
2 cups white wine
2 cups broth, chicken or vegetable

6-8 carrots, cut into matchsticks
1/2 lb fresh green beans, sliced on bias
3-5 small turnips, peeled and cut into wedges
1 Tbsp butter and 1 Tbsp olive oil
palmful fresh parsley, minced

Preheat oven to 375F. Sauté the onion and leek in a bit of olive oil in a 5 quart Dutch Oven or stew pot. Cook about 10 minutes, stirring every once in a while. Add the garlic and cook another 2-3 minutes. Set the onions aside.

Toss the meat with the flour in a bowl and then brown the meat in the Dutch oven, over medium-high heat, adding a bit more oil if necessary. Brown the meat in batches to make sure that you do not crowd the meat - this browns and flavors it best. Set the meat aside with the onions as it is cooked. Brown just until each major side of meat is well colored.

When all the meat is done add the mushrooms to the pot and cook them down, allowing them to release what water they will. Allow them to brown a bit. Add the apricots, rosemary, fennel seeds and coriander and cook another 2 minted. Then add the wine and broth, and return the meat and onions to the pot.

Stir, cover and place in oven.  Bake for a total of an hour and a half, stirring once or twice.

While the stew is baking, prepare the vegetables.

 Sauté the carrots, beans and turnips in the butter and oil in a large skillet. Cook over medium heat for about 15 minutes, just until the veggies begin to soften. Cook them to your liking but it is highly recommended you keep them crisp-tender, to give a fresh offset to the rich stew.

Serve the dish by plating some vegetables around a large plate and placing a serving of stew in the center of the fresh vegetables. Sprinkle with fresh parsley to garnish.

Serves 6.