INGREDIENTS
- 1 1/2 lamb shoulder diced
- 1/2 cup butter
- 3 onions sliced
- 3 cups potatoes cut into 3/4-inch cubes
- 1 clove garlic minced
- 1 cup carrots sliced
- 4 stalks celery diced
- 1 1/2 cups leek diced
- 2 cups Savoy cabbage thinly sliced
- 6 cups chicken broth
- 2 cups water
Bouquet Garni
- 1 bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- 12 peppercorns
METHOD
Ask the butcher to dice the lamb for you. In a large pot bring lamb into a quick boil, drain and refresh under running cold water.
In a large casserole dish or crockpot pot, gently cook the sliced onions, half the potatoes, leeks, garlic, in the butter for 3-4 minutes.
Next, add the bouquet garni and cover the lamb with the chicken stock and water. Season with salt and pepper.
Bring to a boil and turn to a gentle simmer, allow to simmer for 2 hours. At this point the meat should be a little more than half cooked.
Bacon, fennel and tomato pastaNext, add the remaining carrots, potatoes, and Savoy cabbage. Adjust the seasoning and continue to simmer for additional 15-20 minutes. Check that the meat is ‘fall off the bone’ tender. If so, your dish is ready to serve.
