1 kg lamb shank
1 kg side of lamb
marrow on the bone
1 stick of celery
1 oignon studded with cloves
6 garlic cloves
1 cabbage heart
2 pinches of salt
10 pepper corns
In the casserole dish, heat the water with the salt and pepper. As it comes to the boil, add your meat, bones nad vegetables (exept cabbage and garlic). Turn the heat right down and cook for 5 hours.
One hour before the end of cooking, add the cabbage and garlic.
Serve the meat and vegetables together, with sauce. Serve the bones on toast, with plenty of salt.
Wine: Bordeaux (St Emilion), Bourgogne (Maçon, Saumur), Côtes de Rhône
For more French food, visit french - related recipes- luandian-recipe-food-cook-delicious