Cook method:
lamb,french
Ingredients :
1 kg lamb shank
1 kg side of lamb
marrow on the bone
500g carrots
500g turnips
500g leeks
1 stick of celery
1 oignon studded with cloves
6 garlic cloves
1 cabbage heart
3l water
2 pinches of salt
10 pepper corns
Recipe :
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.
Advice :
Wine: Bordeaux (St Emilion), Bourgogne (Maçon, Saumur), Côtes de Rhône
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