This hearty dish combines the rich flavors of lamb and veal with aromatic herbs, slow-cooked to achieve a tender and flavorful stew. Originating from the beautiful region of Provence, this recipe is perfect for a leisurely weekend meal shared with family and friends.
Ingredients
For the Stew:
🐑 10 blanched lamb feet
🐄 4 veal feet
🥓 200 g fatty bacon
🥕 2 carrots
🦪 2 small leeks
🍅 8 tomatoes
🧅 2.5 onions
🧄 5 cloves of garlic
🌿 1 bouquet garni (thyme, bay leaf, and parsley)
🌸 3 cloves
🍷 A generous splash of dry white wine
🥣 Veal stock
🧂 Salt and pepper to taste
For the Homemade Veal Stock:
🦴 1 veal knuckle
🫒 Olive oil
🍷 A generous splash of dry white wine
💧 75 cl water
For the Lamb Packages:
🐑 20 cleaned squares of lamb tripe
🥓 500 g salted pork belly
🧄 4 cloves of garlic
🌿 1 bunch of parsley
Instructions
1- Prepare the Homemade Veal Stock:
- Place the veal knuckle in a saucepan with a dash of olive oil. Heat for 5 minutes.
- Add a generous splash of dry white wine and 75 cl of water.
- Simmer on low heat while preparing the other ingredients.
2- Prepare the Stew Base:
- Dice the bacon into small lardons and render them in a large pot.
- Slice the carrots and leeks into thin rounds, crush the tomatoes, and thinly slice 2 onions.
- Once the lardons are lightly browned, add the carrots and leeks to the pot and soften on low heat for 10 minutes.
- Add the tomatoes and the 5 lightly crushed garlic cloves. Let simmer.
3- Prepare the Lamb Packages:
- Slice a small opening in each lamb tripe square.
- Finely chop the 4 cloves of garlic and parsley. Mince the pork belly.
- Mix, season, and form small balls with the minced mixture.
- Place a ball in the center of each tripe square, roll to enclose, and tie securely like a paupiette.
4- Cook the Stew:
- Add the softened vegetables and bacon into a large stew pot.
- Place the veal and lamb feet, lamb packages, and the onion studded with cloves into the pot.
- Add a splash of white wine and cover with the veal stock. Season with pepper and cover.
- Cook for 3 hours, then let rest for at least 2 hours.
- Resume cooking for another 3 hours, then allow it to rest again for 2 hours.
- Finally, cook for an additional 3 hours before serving.
Prep Time: 50 minutes
Cook Time: 9 hours
Rest Time: 4 hours
Total Time: Approximately 13 hours and 50 minutes
Servings: 10
Cooking Tips:
- This dish is best prepared in advance to allow the flavors to meld together during the resting periods.
- Ensure that the lamb packages are tied securely to prevent the filling from escaping during the cooking process.
#provencal #lambstew #slowcooking #frenchcuisine #comfortfood
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