Makes 10 servings
- 1.81 kg boneless lamb shoulder, cut into 5-cm cubes
- 1 tbsp /10 g salt
- 1/2 tsp /1 g ground white pepper
- 1.92 L White Beef Stock
- 1 Standard Bouquet Garni
- 454 g pearl onions, blanched and peeled
- 454 g large-dice potatoes
- 227 g large-dice celery
- 227 g large-dice carrots
- 227 g large-dice parsnips
- 227 g large-dice turnips
- 2 tbsp /6 g chopped parsley
- Season the lamb with salt and pepper.
- Heat the stock in a medium stockpot to a simmer and adjust seasoning with salt and pepper as needed. Place the lamb in a second medium pot and pour the heated stock over it. Bring to a simmer, stirring from time to time and skimming as necessary to remove impurities. Simmer for 1 hour.
- Add the bouquet garni, onions, potatoes, celery, carrots, parsnips, and turnips. Continue to simmer until the lamb and vegetables are tender to the bite, 30 to 45 minutes more.
- Serve the stew immediately or hold hot for service. Garnish with the parsley.