Pot-Au-Feu of Lamb

Blanch (scald) lamb head or lamb bones in boiling water for 2-3 minutes, strain and wash well with cold water. Add 3-4 liters of fresh cold water and salt lightly. Cut part of the root vegetables and onions into decorative pieces (sticks, rings, slices) and pre-cook separately until firm to the bite, rinse briefly in ice water. Pre-cook bell bell pepper strips as well, blanch cabbage leaves. Add remaining root vegetables with all herbs (set aside some chives for garnish), garlic, remaining onions and spices to lamb head or bone and simmer for about 1 hour. Add lamb shoulder, tongues and stilton to hot soup and simmer on low until tender, about 1 1/2-2 hours. Quench meat in cold water or cool thoroughly and chop. Strain soup and heat briefly with pre-cooked vegetables, cabbage leaves and meat pieces. Season again and serve sprinkled with chives.

Related Recipes:

Romanian Cabbage RollsFor Romanian cabbage rolls, first prepare the sauerkraut Romanian style: Remove the stem from a head of white... Braised Shoulder of Lamb with Chard and Lentil SaladPerhaps your new favorite bean dish: Season the lamb shoulder lightly with salt, sear on all sides in olive... Stuffed White Cabbage SausagesCut the bread into small cubes and soak in the milk. Boil plenty of salted water. Cook the whole white cabbage... Abbacchio Alla Cacciatora – Braised Lamb with Anschovi SaucePreheat the stove to 2200. In a heavy, 25 to 30 cm frying pan, heat the olive oil until a light smoke forms... Lamb Cubes with Curry Yogurt SauceSauté onions and garlic in hot olive oil, turning occasionally, over medium heat for 15 minutes until soft... Spring Cabbage PotIn the case of feather cabbage, detach the leaves from the stem and cut away the petioles. Rinse thoroughly... Marinated Lamb ShankMix parsley, basil and thyme leaves with balsamic vinegar, olive oil, mustard and freshly ground pepper... Chicken RagoutFor the chicken ragout, wash the chicken, dab dry and cut into several pieces with poultry shears. Place back... Chocolate Cherry Easter LambFor the chocolate-cherry Easter lamb, first coat lamb mold (700 ml) with softened butter and sprinkle with... Stuffed Cabbage LeavesHeat the ghee in a small saucepan and toast the cinnamon stick, cloves, cumin seeds and asafoetida for 30-45...