Cave de Sauveterre - Vignerons de Bordeaux

Preparation time:  25 minutes

Cooking time:  approx.  2 hours

For 4 people

1,2 kg. of boned leg or shoulder of lamb

25 cl of Bordeaux dry white wine

6 potatoes

100g of frozen peas

12 small new onions

500gr.  can of tomatoes

2 turnips

2 carrots

a chopped clove of garlic

I bouquet garni

I cube of bouillon

- butter, oil

salt and pepper

Pre-heat the oven to 150°c (5)

Peal and chop the vegetables in cubes.  Lightly fry the onions in a little butter and oil for about 5 minutes.  Add the garlic and cook a further 2 minutes then put aside.  Dissolve the bouillon cube in 25cl of boiling water and then add the white wine.  Fry the lamb until golden brown, cut into pieces and at a strong heat sprinkle with flour, stir and then add the liquid, stirring constantly : the sauce should thicken.

Put this mixture into a casserole suitable for the oven and add the turnips, carrots, potatoes, tomato and bouquet garni.  Let this cook for about 2 hours stirring every ½ an hour.  Add the peas 45 minutes before the end of cooking time.

Cover and keep cool in the cooking casserole.  You can keep this dish cold for 3 days.

30 minutes before serving, re-heat the ‘navarin’ in an oven at 150°c (5).

As an alternative you can make the same dish with 6 veal chops and 3 veal kidneys.

Enjoy this delicious dish with a Bordeaux red wine e.g. Château Monier la Fraisse from the Sauveterre Wine Cooperative.

Château Monier La Fraisse 2007
A Bordeaux Supérieur red wine - balanced, with red fruit aromas and lightly wooded. 5.40 €

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