Classic Irish Lamb Pot-au-Feu

Lambassador Atsuko Kohri (@kohri07) presents "Irish Pot-au-Feu",
a gentle, comforting stew featuring lamb leg and an abundance of seasonal vegetables. The subtle aromas of white wine and bouillon enhance the savory depth of the lamb, creating a dish that warms both the heart and body.

Try serving it with a side of mustard to enjoy a delightful tangy contrast.

Ingredients (Serves 4)
Lamb leg (boneless block): 500g

Carrot: 1 pc

Onion (medium): 1 pc

Potatoes (medium): 2 pcs

Celery (stalk and leaves): 1/2 stalk

Turnips: 2 pcs

Cabbage: 1/4 head

Bouillon cube: 1 pc

Bay leaves: 2 pcs

Salt: 1.5 tsp

White pepper: A pinch

White wine: 100cc

Water: 1200cc

Mustard (optional): To taste

Recipe
Prep the Meat: Cut the lamb leg into 3cm cubes and lightly season with salt and white pepper.

Prep the Veggies: Peel the carrots and cut into large "chateau" (oblong) wedges. Peel the potatoes and turnips, then quarter them. Cut the cabbage into 3 wedges, keeping the core intact so the leaves stay together.

Onions: Slice the onion into wedges.

Start the Base: In a large pot, combine the carrots, lamb, white wine, bouillon, water, and bay leaves. Bring to a boil over medium heat and skim off any foam (scum). Cover and simmer on low for 20 minutes.

Simmer: Add the remaining vegetables (onion, potatoes, turnips, cabbage, and celery). Continue to simmer on low for another 20 minutes until both the meat and vegetables are tender.

Finish: Season with salt and white pepper to taste. Serve warm with mustard if desired .