Slow Cooker Lamb Navarin with Wild Mushrooms Tips, FAQ & printable recipe

Tips for success

To add extra complexity, you can sear the lamb cubes in a hot skillet with a small amount of oil before adding them to the slow cooker. This Maillard reaction creates a deeper, roasted flavor that enhances the overall profile of the navarin. If you choose to do this, ensure the lamb is patted completely dry with paper towels before searing to get the best color. Deglaze the pan with a splash of the wine used in the recipe to capture all the flavorful browned bits.

For a thicker sauce, you can remove a small portion of the liquid after cooking and whisk in a teaspoon of cornstarch mixed with cold water, then return it to the slow cooker on high heat for 10 minutes.

This provides a velvety finish that coats the back of a spoon beautifully. Alternatively, you can simply cook the stew uncovered for the last 20 minutes to allow the sauce to reduce naturally, though this requires careful monitoring to ensure the lamb does not dry out.

Variations

• Root Vegetable Navarin: Add chopped carrots and parsnips during the last two hours of cooking. These vegetables absorb the lamb juices and add a natural sweetness that pairs perfectly with the earthy mushrooms and wine.
• Herbed Lamb Navarin: Stir in a bouquet garni consisting of fresh thyme and rosemary during the final hour of cooking. Remove the herbs before serving to infuse the stew with a classic aromatic profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat until steaming hot throughout, adding a splash of water if needed to loosen the sauce.

Store any leftover lamb navarin in an airtight container in the refrigerator. Ensure the stew has cooled to room temperature within two hours of cooking before placing it in the fridge. Properly stored, it will maintain its quality for up to three days.

When reheating, use a saucepan over low heat or a microwave, adding a splash of water or broth if the sauce has thickened too much during storage. Always ensure the stew is heated through to a steaming temperature before serving.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the entire recipe, let it cool completely, and then refrigerate it. The next day, simply reheat it gently.

This allows the spices and wine reduction to meld even further, creating an even more cohesive flavor profile. It is a perfect option for entertaining, as it removes the pressure of cooking on the day of your event, leaving you more time to focus on your guests.

Serving ideas

Serve the lamb navarin in wide, shallow bowls to showcase the beautiful colors of the meat and mushrooms. Accompany the stew with a side of creamy mashed potatoes, steamed baby carrots, or buttered egg noodles. These sides are excellent for absorbing the rich wine-based sauce and provide a nice textural contrast to the tender lamb. A garnish of fresh, finely chopped parsley adds a bright pop of color and a touch of freshness that cuts through the richness of the stew.

Pair this dish with a crusty baguette or a rustic sourdough bread. The bread is essential for mopping up every last drop of the delicious sauce. For a complete dining experience, serve a crisp, green side salad dressed with a light vinaigrette.

The acidity of the salad dressing balances the savory, deep flavors of the lamb and mushrooms, making for a well-rounded meal. Ensure the plates are pre-warmed to keep the stew at the ideal serving temperature throughout the entire meal.

Frequently asked questions

Recipe card

Slow Cooker Lamb Navarin with Wild Mushrooms

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 2 lb lamb shoulder, cut into 1-inch cubes
• 8 oz frozen wild mushrooms
• 2 tbsp veal stock powder
• 1/4 cup dry white wine

Instructions

1. Place the cubed lamb shoulder directly into the slow cooker basin. Add the frozen wild mushrooms on top of the lamb. Sprinkle the veal stock powder evenly over the meat and mushrooms, then pour the dry white wine over the entire mixture.
2. Cover the slow cooker and set to low heat for 6 hours. During the final hour, check the tenderness of the lamb. The meat should be completely soft and pull apart easily with a fork.
3. Ensure the lamb reaches an internal temperature of at least 145°F (63°C). Once cooked, let the stew rest for 5 minutes before serving on warm plates. Stir the sauce gently to incorporate the juices.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

8 g

Fat

28 g

Fiber

1.5 g

Sugar

1.2 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.