Lamb Collar in Wintry Navarin

Ingredients:

2 lamb collars, bone-in
2 tbsp olive oil
2 onions, chopped
4 garlic cloves, minced
1 tbsp tomato paste
4 carrots, peeled and sliced
4 celery stalks, sliced
1 tsp dried thyme
1 tbsp flour
2 cups beef broth
1 ½ cups red wine
1 bay leaf
3 potatoes, peeled and diced
1 cup frozen pearl onions
1 cup frozen peas
Salt and pepper, to taste

Instructions:

Preheat the oven to 350°F (180°C).
Season the lamb collars with salt and pepper.
Heat olive oil in a large oven-safe pot over medium heat. Sear the lamb for 8-10 minutes until browned on all sides. Remove the lamb from the pot and set aside.
Add onion and garlic to the pot and cook for 2-3 minutes.
Add the tomato paste, carrots, celery, and thyme and cook for another 5-7 minutes until the vegetables are slightly softened.
Sprinkle the flour over the vegetables and cook for another minute, stirring constantly.
Slowly pour in the beef broth and red wine, stirring constantly, until the mixture comes to a simmer.
Add the lamb back into the pot, along with the bay leaf, potatoes, and frozen pearl onions.
Cover the pot and bake in the preheated oven for 1 ½ – 2 hours, or until the lamb is tender and falls off the bone.
Remove the pot from the oven and discard the bay leaf.
Stir in the frozen peas and let them cook for 2-3 more minutes until they are heated through.
Season the navarin with salt and pepper to taste and serve hot.

Verdict:

This lamb collar in wintry navarin is rich and hearty, perfect for a cold winter day. The tender lamb collar is cooked to perfection in a rich tomato and red wine broth, along with a variety of winter vegetables. The frozen peas and pearl onions add a pop of freshness to the dish. It pairs perfectly with crusty bread or mashed potatoes.

Serving Suggestions:

Serve the lamb collar in wintry navarin hot, garnished with fresh parsley. It pairs perfectly with crusty bread or mashed potatoes. You can also serve it alongside some roasted or steamed vegetables for a complete meal.