4 recipes
A larded, wine-marinated beef roast braised low and slow with veal feet for natural body in the sauce, finished with pearl onions and carrots.
A one-pan dish of browned, hand-chopped pork and tender leeks, cooked down together until the leeks melt into the meat.
Mutton shoulder and breast seared in lard, thickened with a light roux, and simmered with potatoes, herbs, and bay leaf until tender and rich.
Tender lamb slow-simmered with onion, sweet paprika, tomatoes, and mild green peppers into a rich, saucy one-pot stew.