Alsatian Meat Stew


1 1/2 pounds lamb shoulder, cut into 2-inch squares 1 1/2 pounds pork shoulder, cut into 2-inch squares 5 medium onions, very thinly sliced 4 medium carrots, peeled, cut diagonally into thin rounds 4 leeks (white part only), cut into 1-inch lengths 4 garlic cloves, halved 1 bouquet garni (see note) sea salt and freshly ground black pepper 2 1/2 cups Alsatian riesling or pinot blanc 1 tablespoon unsalted butter, room temperature 2 1/2 pounds white-skinned potatoes, quartered


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