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Manu's Real Recipe

French lamb casserole (navarin) with risoni

Serves: 4 people
Prep time:



  • 1kg diced lamb
  • 2 tbs plain flour
  • 2 tbs olive oil
  • 2 cloves of garlic, crushed
  • 1 bunch globe onions, green parts trimmed and bases left whole with the root ends in tact
  • 1 bunch dutch carrots, trimmed and peeled
  • 1 x 400g can tomatoes
  • 2 tbs tomato paste
  • 100ml dry white wine
  • 1L (4 cups) Campbell’s Real Stock - Chicken
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 cup Risoni pasta


  1. Dust Lamb in flour and set aside. Heat the olive oil in a large cast-iron casserole pot over medium to high heat. Working in batches, cook the lamb for 5 minutes or until golden all over. Remove the lamb from the pan and set aside.
  2. Cook the garlic for 1 minute, then add onions, carrots, tomatoes, tomato paste, wine, Campbell’s Real Stock, thyme and bay leaf. Stir to combine. Return the lamb to the pan. Bring to the boil then simmer uncovered for 50 minutes.
  3. Meanwhile, prepare the Risoni according to instructions on the packet.
  4. To serve place the Risoni on plates and top with the lamb Navarin.