Slow Cooker Lamb Navarin with Glazed Turnips Step-by-step instructions

Before you start

Start by gathering all ingredients and measuring the honey and water. Peel the turnips and cut them into uniform wedges to ensure they cook at the same rate. Slice the yellow onion thinly so it melts into the sauce during the cooking process.

Clear your countertop space to allow for easy assembly of the slow cooker. Ensure your slow cooker insert is clean and dry. Have your serving plates ready so the stew can be plated immediately after the resting period to maintain its temperature and texture.

Instructions

Layering the ingredients

1. 1Assemble the stew base
   Place the cubed lamb stew meat evenly across the bottom of the slow cooker insert. Arrange the peeled turnip wedges on top of the lamb, followed by the sliced onions. Ensure the ingredients are distributed evenly to promote uniform cooking throughout the slow cooker.
   Look for The lamb should cover the base of the insert completely.
   Tip Pat the lamb dry with paper towels before placing it in the slow cooker for a cleaner cook.

The lamb, turnips, and onions should be arranged in clear, distinct layers within the slow cooker. The lamb sits at the base to ensure it receives direct heat, while the vegetables are neatly stacked on top. The interior should look organized, with the onion slices distributed to provide flavor throughout the entire dish as they soften. Check that no large pieces of onion are clumped together so they can cook evenly.

Seasoning and braising

2. 2Season and add liquid
   Sprinkle the dry veal stock powder over the layer of onions and turnips. Carefully pour the honeyed water over the entire mixture. The liquid should partially submerge the ingredients to facilitate proper steaming and braising during the long cooking process.
   Look for Ensure the stock powder is distributed across the top layer.
   Tip Whisk the honey into the water thoroughly before pouring to ensure even sweetness.

Once the veal stock powder and honeyed water are added, the liquid should settle around the base of the ingredients. The aroma should be savory and slightly sweet. Ensure the liquid does not overflow the insert. At this stage, the ingredients are ready for the long, slow braise. The slow cooker should be tightly covered to ensure the environment remains humid, allowing the lamb to tenderize effectively without drying out.

Finishing the stew

3. 3Slow cook and serve
   Cover the slow cooker with its lid and set to low heat for 6 hours. Once finished, check that the lamb is tender and has reached an internal temperature of at least 145°F (63°C). Let the stew rest for 5 minutes before serving on warm plates.
   Look for The lamb should be fork-tender and the sauce should look glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the lamb is cooked properly.

After the cooking time, the stew should smell rich and deeply savory. The lamb will be tender and the turnips glazed with the reduced sauce. The liquid will have transformed from a simple honey-water mixture into a glossy, flavorful braising sauce.

Before serving, verify the internal temperature of the lamb, ensure the sauce consistency is to your preference, and let the dish rest briefly to allow the flavors to settle and the sauce to coat the ingredients.

Common mistakes

Avoid lifting the lid during the first 5 hours of cooking, as this releases heat and steam, significantly increasing the total cooking time and potentially resulting in unevenly cooked meat. Do not crowd the slow cooker with extra ingredients, as this can prevent the sauce from reducing properly.

Ensure the veal stock is fully incorporated into the honeyed water or evenly distributed, otherwise, you may end up with pockets of concentrated saltiness or bland areas. Finally, do not rush the cooling process if you plan to store leftovers.

How to tell it’s done

The lamb is done when it is fork-tender and easily pulls apart with gentle pressure. Using a digital meat thermometer, ensure the thickest part of the lamb has reached an internal temperature of at least 145°F (63°C). The turnips should be soft enough to pierce with a fork without resistance.

The sauce should appear glossy and slightly thickened, coating the meat and vegetables beautifully. Always allow the meat to rest for at least 5 minutes before serving to ensure the juices redistribute for the most tender result.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest