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Ingredients

• 4 Tbs. (1⁄2 stick) unsalted butter
• 1 boneless leg of lamb, about 3 1⁄2 lb.,
  cut into 2-inch pieces
• 1 yellow onion, chopped
• 2 Tbs. all-purpose flour
• 2 cups dry white wine
• 2 1/2 cups water
• 2 Tbs. beef demi-glace
• 3 fresh flat-leaf parsley sprigs
• 2 fresh thyme sprigs
• 1 bay leaf
• 4 garlic cloves, chopped
• Salt and freshly ground pepper, to taste
• 1⁄2 lb. baby carrots, peeled
• 12 baby turnips, peeled
• 1⁄2 lb. shallots, peeled
• 1 cup fresh or frozen peas
• 24 asparagus tips, each 3 inches long

Description

A navarin Is A Lamb Dish That Celebrates The Spring Harvest. It Brings Together Young, Tender Lamb And The First Of The New Season's Baby Vegetables. The Sauce Is Lighter And Less Complex Than Those In The More Robust Winter Casseroles. This Brothl

Williams-Sonoma