Vegetable Stew with Lamb

Average: 0 (0 votes)
(0 votes)
Vegetable Stew with Lamb
share Share
bookmark_border Copy URL
45 min.
ready in 2 h. 5 min.
Ready in


For the stew
3 onions
1 bay leaf
3 cloves
40 grams clarified butter
freshly ground white peppers
4 lamb shanks
1 liter Chicken broth
200 grams starchy potatoes
100 grams Celery root
200 grams Parsnips
200 grams carrots
100 grams Rutabaga
1 bunch thyme
For the salsa verde
1 tablespoon Pine nuts
3 Cornichons
1 tablespoon Caper
3 Anchovy fillet
2 tablespoons Red wine vinegar
200 milliliters olive oil
2 shallots
1 garlic
1 bunch parsley
½ bunch Basil
How healthy are the main ingredients?
potatoParsnipcarrotthymeparsleyPine nuts

Preparation steps


For the stew: Peel 2 onions and cut into strips. Attach the bay leaf to the third unpeeled onion with the cloves. Sauté the onion strips in clarified butter in a roasting pan, add the lamb shank seasoned with salt and pepper, and cook, covered a few minutes in its own juice.


Boil the broth, add with the studded onion and cook covered for 30 minutes in the oven. Meanwhile, rinse the potatoes and the vegetables, peel, dice, add with the thyme to the pan and cook for a 40 more minutes. Finally, remove the studded onion and the bunch of thyme.


For the salsa verde: Toast the pine nuts in a dry pan. Finely chop the pine nuts, gherkins, capers and anchovy fillets. Add the vinegar, season with salt and pepper and slowly stir in the olive oil. Peel the shallots and the garlic and finely chop. Pluck the herbs and finelychop. Mix all ingredients together and serve the salsa with the stew.