Lamb Pot-au-feu
Lamb Pot-au-feu is a traditional French stew made with lamb and a variety of vegetables. The dish typically includes cuts of lamb, such as shoulder or neck, simmered slowly with vegetables like carrots, leeks, turnips, potatoes, and onions. The cooking process involves adding herbs and spices, such as thyme, bay leaves, and cloves, to enhance the flavor. The stew is cooked until the meat is tender and the vegetables are soft, resulting in a hearty and flavorful meal. Lamb Pot-au-feu is often served with crusty bread and can be accompanied by mustard or horseradish for added taste.
Ingredients
- 1 Lamb shoulder
- 9 Carrots
- 4 Zucchinis
- 8.8 oz Canned chickpeas
- 1 Celery stalk
- 1 Onion
- 2 Garlic cloves
- 1 Bouquet garni
- 2 Cloves
- Salt
- Pepper
Instructions
- Peel 1 carrot, the onion, the celery, and the garlic. Stick the cloves into the onion. Put these ingredients in a pot, pour in 6 1/3 cups of water, add the bouquet garni, salt, and pepper, and bring to a boil. Cook covered for 20 minutes.
- Add the lamb shoulder, cover, and simmer for 1 hour.
- Peel the remaining carrots and cut them in half. Partially peel the zucchinis to create strips of skin and cut them into chunks. Drain and rinse the chickpeas.
- Add the carrots to the pot 30 minutes before the end of cooking, the zucchinis 15 minutes later, and the chickpeas 5 minutes before the end of cooking.
- Arrange the drained vegetables on a serving platter and cut the meat into large pieces. Ladle some hot broth over the dish and serve.
Video
Notes
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