Navarin d’agneau – A French Lamb Casserole

The navarin d’agneau is a classic of French cuisine and it’s really-really good! Veggies are cooked so beautifully and the meat is so tender and has a wonderful taste thanks to thyme and rosemary but also wine! The sauce is simply marvelous! Give it a try because it’s easy to make and really deserves the detour!

In two words:

“Those who want my justice to be recognized will be happy and transported to joy”

To Start...

difficulty easy
preparation- 15’ (to prepare the veggies and the meat)
cooking -- 10’ (in a very low heat) et 45’ (in the oven)
serves -


  • 400gr of lamb shoulder without the bones
  • 4 potatoes of medium size
  • 2 carrots
  • 2 small onions
  • 2 big cloves of garlic
  • 1 teaspoon of thyme
  • 1 teaspoon of rosemary
  • 1 bay leaf
  • 1 tablespoon of concentrated tomato paste
  • 4 teaspoons of olive oil
  • 1 tablespoon of all-purpose flour
  • 50ml of white wine
  • ½ teaspoon of fleur de sel or coarse salt
  • 10 turn mills of black Kampot pepper
  • Salt and pepper for the meat


  • Preheat the oven at 180°C
  • Wash and peel the potatoes
  • Peel and wash the onions
  • Peel and wash the garlic
  • Peel and wash the carrots
  • Slice the potatoes, the onions, and the garlic in four
  • Slice the carrots in rounds of medium size
  • Slice the meat in medium size pieces
  • Salt and pepper the meat
  • Heat-up a cast iron casserole or a casserole of similar technology
  • Add the olive oil
  • Once it’s hot, add the pieces of meat
  • Stir in the meat to change color
  • Add the veggies, and stir with the meat
  • Add thyme, rosemary and bay leaf and stir
  • Put the lid on and low heat at a very low level
  • Leave it for 10’ but keep stirring from now and then
  • Add the concentrated tomato and stir
  • Add the flour and keep stirring until it disappears
  • Add the wine and leave it to evaporate
  • Add some hot water up to ¾ of a height to the meat
  • Add salt and pepper and stir again
  • Put the lid on and place the casserole in the oven
  • Cook for 45’ (if at the end, you have left with a lot of water, put the casserole on very high heat and let the water evaporate)
  • It’s delicious!


The recipe of navarin d’agneau by the Great French Chef Paul Bocuse, as it can be found in the book Bocuse Paul, Muller Christophe, Simple comme Bocuse, Glénat, Pocket, Paris, 2014 (*) 

(*) Je ne vous mets pas la référence chez amazon parce que le prix est exorbitant !

o-o C'est si bon ! o-o

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