ENJOY DELICIOUS NAVARIN OF LAMB STEW
One of the most delicious aspects of travel is savoring local cultures and cuisine—and this is extra special during the holidays. Discover new holiday traditions of the regions you're visiting. From marzipan and chocolate novelties of every shape, size and flavor to Austrian bread (also known as Osterpinze bread), there are new and delicious delicacies to enjoy throughout Europe.

NAVARIN OF LAMB STEW
A traditional treat is Lamb Navarin, a European lamb stew which is served as the main entrée at family gatherings. Bathed in a rich, decadent gravy and usually accompanied by fresh root vegetables, sweet peas and polenta, this dish is a mainstay in many households. Here’s our favorite recipe to bring a taste of Europe to your dinner table.
INGREDIENTS:
2lbs. lamb shoulder stew meat,
cleaned and cut into bite size cubes
3 tbsp. sunflower oil
1 tbsp. sugar
2 tbsp. flour
4 cups red wine
salt and pepper to taste
1 tsp. herbs de Provence
1 cup tomatoes, seeded and diced
3 cloves garlic, minced
1.5 cups veal stock
1 tbsp. parsley, chopped
1 tbsp. thyme, chopped

PREPARATION METHOD
Brown the lamb cubes in small batches in cooking oil and set aside reserving all juices. Heat the sunflower oil until just smoking and add the browned lamb cubes and the sugar. Cook over high heat until meat in caramelized. Add flour and reduce heat to medium. Cook the flour stirring often for 5-7 minutes. Add the red wine and reserved lamb joices. Stir constantly to thicken. Add salt, pepper, herbs de Provence, tomatoes, minced garlic and cook for 10 minutes. Add veal stock and simmer for one hour or until meat is tender. Take out the meat and let the sauce reduce to desired consistency. Add fresh herbs and season to taste with salt and pepper. Serve with polenta.

Makes 6 servings.