CookEat Recipe
Haricot of Lamb
Lamb breast and potatoes gently stewed in white veal broth with a bouquet of herbs.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 2
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain the broth through clean food-safe cheesecloth. Measure one quart of the actual strained broth for this stew and keep that portion hot. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours; freeze if keeping longer. If using chilled broth later, bring it back to a boil before use.
Step 4
Use one small lamb breast supplied for human consumption by a regulated butcher and have it professionally cut, with the bones, into one-and-a-half-inch pieces. Check for loose bone fragments. Heat the three tablespoons melted butter in a saucepan, add the lamb and brown for about ten minutes, turning occasionally.
Step 5
Lift only the meat onto a clean dish. Stir the four tablespoons flour into the fat in the pan and cook, stirring, until smooth and the flour is cooked. Return the lamb, pour in the measured one quart hot white broth and stir for two minutes.
Step 6
Peel the three medium potatoes, cut into one-inch squares and add them. Season with two teaspoons salt, half a teaspoon white pepper and one saltspoon grated nutmeg. Tie the remaining two leeks, four parsley branches, one bay-leaf sprig, two cloves and half a thyme sprig into a removable food-safe bouquet and add it.
Step 7
Cover and cook slowly for about one and a half hours, until the lamb is tender and the potatoes are fully cooked. Check the thickest meat away from bone reaches 70°C for two minutes. Remove the herb bouquet and any loose bone fragments. Sprinkle the one tablespoon chopped chives over the stew, serve hot and let diners know the lamb pieces contain bones.
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