Vegetable Stew with Lamb Leg

Ingredients

• 3 onions
• 1 bay leaf
• 3 cloves of peppercorns
• 40 g clarified butter
• Salt
• white pepper (freshly ground)
• 4 lamb shanks
• 1 l poultry broth
• 200 g waxy potatoes
• 100 g celeriac
• 200 g parsley root
• 200 g carrots
• 100 g rutabaga
• 1 bunch thyme
• 1 tbsp pine nuts
• 3 cornichons
• 1 tbsp capers
• 3 anchovy fillets
• 2 tbsp Red wine vinegar
• 200 ml olive oil
• 2 shallots
• 1 Garlic clove
• 1 bunch parsley
• 0.5 bunch Basil

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Peel and slice two onions into strips. Leave the third onion unpeeled, piercing it with a bay leaf and peppercorns. In a roasting pan, sauté the onion strips in clarified butter, place the salted and peppered lamb shanks on top, cover, and steam for a few minutes in their own juices.

2. 2.

   Pour in the broth, add the pierced onion, bring to a boil, then cover and bake for 30 minutes. Meanwhile, peel, clean, and cube the potatoes and vegetables; add them with thyme to the pot and cook for another 40 minutes. Finally, remove the pierced onion and the bundle of thyme.

3. 3.

   For the salsa, toast the pine nuts in an empty pan. Finely chop the pine nuts, cornichons, capers, and anchovy fillets. Mix vinegar with salt and pepper, then slowly whisk in olive oil. Peel and finely dice the shallots and garlic; tear the herbs and mince them very finely. Combine all ingredients and serve the salsa alongside the stew.