Pot au feu with roast lamb rump and cockles

1. 1

   Heat the 2 tablespoons stew olive oil in a large casserole. Brown the lamb neck pieces and tongues for 2 - 3 minutes. Add the carrot, onion, three roughly chopped celery stalks, leek and baby turnips and cook gently for 5 minutes. Add the peeled whole cloves from the head of garlic, the bunch of thyme, bay leaves and two whole peppercorns. Add enough water to cover and simmer gently for 2 - 3 hours, until tender. Stir in the kale during the final 5 minutes. Before serving, remove the bay leaves and any tough thyme stems.

2. 2

   During the last hour of the stew cooking time, preheat the oven to 220°C (200°C fan) for the lamb rump.

   220°C

3. 3

   Heat the separate 2 tablespoons roast olive oil in a frying pan and season the lamb rump with salt and ground black pepper. Brown on all sides for 2 - 3 minutes, transfer to a roasting tin and roast for 10 - 15 minutes. Melt the 20g butter in the frying pan with the leaves from one thyme sprig, one finely chopped garlic clove and 25ml Madeira. Spoon this mixture over the lamb, then roast for another 10 - 15 minutes, until cooked to your liking. Rest for at least 15 minutes before slicing.

   220°C

4. 4

   Discard cockles with broken shells and any open ones that do not close when tapped. Bring the 150ml dry white wine to a simmer in a saucepan. Add the cockles and the separate finely chopped celery stalk, cover and steam until the shells open. Discard any that remain closed. Remove the cockle meats from their shells over the pan to catch the juices. Strain the cooking liquor, then stir in the shelled cockles and the 2 tablespoons finely chopped tarragon.

5. 5

   Divide the pot au feu and its broth between four bowls. Top with slices of rested lamb rump and spoon over the shelled cockles and their tarragon cooking liquor.

1 serving ≈ 700 g

Nutrition values are estimates. - means data is unavailable.