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What You Need:
(To Serve: 6 to 8)
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A 3-pound boned lamb shoulder or leg, rolled and tied
1 large onion, quartered
3 parsnips, 1 cubed, 2 scraped and cut into julienne strips (3 inches long, ½ inch wide)
5 carrots, 2 cubed, 3 scraped and cut into julienne strips (3 inches long, ½ inch wide)
3 celery stalks, 1coarsely chopped, cut into julienne strips (3 inches long, ½ inch wide)
2 quarts water
1½ teaspoons salt
3 large potatoes (1½ to 2 pounds), peeled and sliced lengthwise into ¼ inch strips
2 tablespoons butter
2 tablespoons flour
¼ teaspoon marjoram
3 anchovy fillets, drained and finely chopped
1 tablespoon lemon juice
1 tablespoon finely chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. Combine the lamb, onion, the cubed parsnip and carrots, and the chopped celery in a 5- or 6-quart saucepan. Pour in the water and add the salt.
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2. Bring to a boil, then lower the heat and simmer, covered, for 2½ hours, or until the lamb shows no resistance when tested with the tip of a sharp knife.
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3. When the lamb is almost done, blanch the julienne carrots, parsnips, celery and potatoes by cooking them rapidly for 3 minutes in enough unsalted boiling water to cover them. Drain and set them aside.
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4. Transfer the lamb to a heated platter. Pour the stock through a strainer, pressing hard on the vegetables with a wooden spoon before discarding them. Skim off the surface fat and return the stock to the pan. Boil it over high heat, uncovered, until it is reduced to about 3 cups.
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5. Meanwhile, in another saucepan, melt the butter, stir in the flour and cook over very low heat until light brown. Add the marjoram, anchovies, lemon juice and parsley. Stir in the 3 cups of stock, continuing to whisk over low heat until the sauce is creamy and smooth.
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6. Transfer the lamb to the large saucepan or a 4-quart casserole and pour the sauce over it. Bring it to a boil, then reduce the heat to low and add the julienne carrots, parsnips, celery and potatoes. Simmer for 10 minutes longer, or until the vegetables are tender but not mushy.
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7. Taste for seasoning. Serve the lamb on a platter with the vegetables surrounding it. Pour a few tablespoons of the sauce over the lamb and serve the rest in a sauceboat. Garnish the meat with parsley.
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