Clapassade of lamb
A classic French dish from Languedoc, clapassade sees lamb neck slowly simmered in a heady white wine, star anise and green olive sauce.
Ingredients
- Olive Oil60 ml
- White wine250 ml
- Bay leaf1 ცალი
- Lime1 ცალი
- Star anise2 ცალი
- Lamb stock250 ml
Instructions
3 steps- 1
In a large casserole pan add the oil over medium heat. Brown the lamb all over until coloured. Then remove from the pan.
- 2
Add the onion, celery, leek and butter to the pan. Cook for 15 minutes, then add the flour to thicken. Pour in the wine and reduce by half, then add the olives, bay leaf, thyme, lime strips, star anise and stock. Add the lamb back to the pan, reduce the heat to low and simmer gently for 1 hour 30 minutes-2 hours until tender.
- 3
To serve, garnish with parsley leaves and lime zest.
Nutrition
1 serving ≈ 313 g
Nutrition values are estimates. - means data is unavailable.
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