Recipe for La Madeleines Lamb Navarin 
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Yield:
8
Ingredients:
Amount Ingredient
1/2 lb boneless lamb leg or shoulder cut 1" cubes
1 tbl olive oil
1 sm yellow onion sliced
3 x garlic cloves crushed
1 sprg fresh rosemary
2 sprg fresh thyme
1 tbl tomato paste
2 x bay leaves
5 cup beef stock
2 lrg carrots peeled, and
cut into 1" cubes
2 lrg red potatoes unpeeled, and
cut into wedges
1 whl mushrooms with stems (4 ounces)
2 tbl red vinegar
Salt to taste
Instructions:
Instructions: In a medium pot, stir lamb cubes in hot oil. When well-browned, add onions and garlic and cook until onions are golden. Add tomato paste, rosemary, thyme and bay leaves and cook for another 3 minutes. Add beef stock, bring to a boil and simmer for 40 minutes.

Add carrots, mushrooms and potatoes and simmer for another 20 minutes. Make sure potatoes are not overcooked. Add vinegar, salt and pepper. Remove bay leaves, thyme and rosemary.

Serve over pasta or rice.

This recipe yields 8 servings.

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