Preperation:
- Servings: 4
- Difficulty: 3 of 5
- Time: 40 min
-
1
In a large pot over medium high heat, melt the butter, add meat, little by little, and sear until golden brown
-
2
Return to pot along with the rest of the ingredients, loosely arranging them in layers.
-
3
Cover and let steam/simmer for 2 hours, adding more liquid if the pot seems to dry up.
Recent Recipes:
3 pounds (1350 grams) gelatinous lamb meat (shank, shoulder, etc), bone in, cut in slices. (Ask your butcher to cut it for you.)
2 large leeks, sliced
2 pounds (900 grams) rutabaga, diced, or a combination of carrot and parsnip
1 tablespoon mustard seeds
1 tablespoon butter
1 cup (a little more than 2 deciliters) dry white wine
1 cup water
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