Vegetable Cawl With Herbed Potato Quenelles Recipes

Steps:

• Heat the vegetable oil in a large stew pot. Season the lamb shanks and add to the pot together with the onion. Brown the meat on all sides. You may need to do this in batches.
• With all the lamb shanks in the pot, add the water and all herbs. Bring to a boil and reduce to a simmer. Cover and simmer 40 minutes.
• Add all vegetables except the cabbage. Bring to a boil again then reduce to simmer for 40 minutes.
• Shred the cabbage and add to the cawl, cook for about 5 minutes more and serve.

Steps:

• Mix beef, water, bay leaves, onion, parsley flakes and 1 teaspoon salt.
• Bring to a boil, lower heat and cook slowly, approximately 3 hours. Remove bone, bay leaves and meat. Trim meat, cover and set aside.
• Add to broth rutabaga and carrots. Boil these about 30 minutes then add onions, parsnips, potatoes, parsley flakes, salt and pepper to taste.
• Cook another hour or until all vegetables are tender.
• Return trimmed meat to soup during last half hour.
• When available, add chopped leeks (1 1/2) during last half hour.
• It is very good reheated.