You are here

Navarin A La Printaniere

admin's picture
Navarin A La Printaniere has a luscious taste. Navarin A La Printaniere get its taste from lamb mixed in beef broth and vegetables. Navarin A La Printaniere is inspired by many food chains worldwide.
Ingredients
  Boneless lamb shoulder 10 Pound (5 Shoulder Roasts)
  Sugar 3 Tablespoon
  Flour 1⁄2 Cup (8 tbs)
  Salt To Taste
  Canned beef broth 56 Ounce (4 Cans, 14 Ounce Each)
  Rosemary 1 Teaspoon, crumbled
  Bay leaves 2
  Cooked vegetables 2 Cup (32 tbs) (Hot, Carrots, Onions, Turnips, Potatoes, And Yellow Crookneck Squash)
  Frozen peas 20 Ounce, thawed (2 Packages, 10 Ounce Each, Tiny)
Directions

Trim excess fat from lamb and place fat in a large baking pan (such as a broiler pan bottom about 11 by 13 inches).
Render fat in a very hot oven (500°) for 10 minutes, stirring occasionally.
Meanwhile cut lamb into about 2-inch cubes or chunks.
Remove pan with fat from oven and measure 6 tablespoons of the fat and reserve; discard the remainder.
Mix fat with meat, then divide meat equally and place half in each of two large baking pans (the one in which the fat rendered and another of approximately the same size); spread meat out so that pieces are separated as much as possible and in a single layer.
Sprinkle sugar evenly over the meat.
Bake meat in the very hot oven (500°) for 20 minutes, uncovered, to draw the juices; stir several times.
Alternate pan positions in the oven after the first 10 minutes.
Drain all juices from the meat and reserve.
Mix flour with salt and sprinkle evenly over the meat, mixing to blend well.
Return meat, uncovered, to the very hot oven and bake 20 minutes more, stirring occasionally.
Alternate pan positions after the first 10 minutes.
During this time, boil the reserved pan juices until reduced to about 1 cup.
Divide reduced liquid, the canned beef broth, rosemary, and bay leaves evenly between the 2 pans of meat, stirring free the browned particles in pans.
Cover pans with close fitting lids or foil and bake in a moderately hot oven (375°) for about 1 1/2 hours or until meat is very tender.
Gently transfer meat pieces to another container and pour the pan juices through a wire strainer to remove any lumps and most of the herbs (discard both bay leaves).
Skim as much fat from juices as possible, then mix juices with meat.
At this point you can refrigerate the meat, covered, overnight, then reheat and complete the dish the next day.
Unless you have a 7 or 8-quart (or larger) serving container in which you can cook, you will need to continue using the 2 baking pans (rinsed to remove all clinging particles) and divide meat and liquid between them.
Cover and reheat in a slow oven (300°) for at least 1 hour, stirring occasionally.
Then add all the cooked vegetables and heat, covered, for at least 1 hour or as long as 2 hours.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Servings: 
35

Rate It

Your rating: None
3.9475
Average: 3.9 (20 votes)