Lamb Stew with Mustard, Leek and Rutabaga

Easy, lovely and fun to cook. Enjoy.

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

3 pounds (1350 grams) gelatinous lamb meat (shank, shoulder, etc), bone-in, cut in slices. (Ask your butcher to cut it for you.)

2 large leeks, sliced

2 lbs. (900 grams) rutabaga, diced, or a combination of carrot and parsnip

1 tbs. mustard seeds

1 tbs. butter

1 cup (a little more than 2 deciliters) dry white wine

1 cup water

PREPARATION:

• In a large pot over medium-high heat, melt the butter, add meat, little by little, and sear until golden brown

• Return to pot along with the rest of the ingredients, loosely arranging them in layers.

• Cover and let steam/simmer for 2 hours, adding more liquid if the pot seems to dry up.