Vegetable Stew with Lamb
Ingredients
- For the stew
- 3 onions
- 1 bay leaf
- 3 cloves
- 40 grams clarified butter
- salt
- freshly ground white peppers
- 4 lamb shanks
- 1 l 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 Tbsp Pine nuts
- 3 Cornichons
- 1 Tbsp Caper
- 3 Anchovy fillet
- 2 Tbsps Red wine vinegar
- 200 milliliters olive oil
- 2 shallots
- 1 garlic clove
- 1 bunch parsley
- ½ bunch Basil
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.
