By Simon Arkless, Former Head Chef, Terrace Restaurant
 Ingredients:
• 1 shoulder of lamb, deboned
• 200g of garlic cloves, peeled
• 10 anchovy fillets
• 1 tbsp of tomato paste
• 700ml of white wine
• 1.5l lamb stock, or chicken stock
• 10 baby turnips, cleaned and peeled
• 1 carrot, peeled and cut into 2cm dice
• 150g of haricot beans, cooked
• 1 bouquet garni
• olive oil
• parsley, chopped
• mint, chopped
• marjoram, chopped
To begin the dish, cut the lamb shoulder into 2 to 2.5 inch pieces and set aside, ensuring there are no large pieces of sinew or fat left on the meat. Add a good splash of olive oil to a large, heavy-based pan and place over a high heat.
Add the lamb in batches so as not to overcrowd the pan, frying each time until the pieces are evenly dark and golden in colour. Remove from the pan and set aside in a bowl, reserving the oil and fat.
Reduce to a medium heat and return any fat from cooking the meat. Add the garlic cloves and allow them to roast and caramelise in the lamb fat. Once golden, add the anchovies and stir until dissolved. Add the herbs and tomato paste, allow them to cook briefly while stirring, then add the white wine and reduce by 3/4.
Return the lamb pieces to the pan, add the bouquet garni and pour in enough stock to cover. Bring to the boil, then reduce the heat and allow to simmer gently for 1.5 to 2 hours.
When the lamb pieces are soft to the touch and gently falling apart, carefully remove and strain off the liquid into a jug. Return to the same pan, place back on a medium-high heat and reduce the sauce by 1/4.Â
Pass the sauce through a strainer into a clean pan, then add the turnips and carrots. Cook the vegetables in the sauce on a gentle simmer for 5 to 8 minutes, until tender. Once cooked, return the lamb to the sauce to keep warm.
Add the beans to the sauce and stir through. Add the parsley, mint and marjoram to the stew, divide between bowls and serve immediately.
This classic Navarin of Lamb matches well with Durif byAll Saints EstateorSt Leonards Vineyard.
