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Recipe : ** Casserole Of Veal Sweetbreads And Lamb'S Trotters

Casserole Of Veal Sweetbreads And Lamb'S Trotters
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    3 h
  • Ready in
    3 h 30
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Preparation:
in advance
Category:
Meat recipes
Tags:
casserole, lamb, sweetbreads, Veal, Veal, veal sweetbreads

Recipe's Ingredients

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  • 8 lamb's feet (trotters), cooked and halved
  • 1 calf's foot, boned and diced
  • 1 chicken bouillon cube
  • 2 shallots
  • thyme and bay leaf
  • chopped chives
  • butter
  • salt and pepper
  • 1 big tablespoons dijon mustard
  • 200 g sweetbreads, diced
  • 100 g red pepper, diced
  • 100 g green pepper, diced
  • 100 g celeriac, diced
  • 500 ml light veal stock
  • 100 ml white wine
  • 50 ml wine vinegar

  • Recipe preparation steps

  • 1
    Cook the green and red peppers and celery root, all cut into small dice, in water. Refresh, drain and set aside. Bone the lamb's trotters, carefully removing any hairs. Cube the calf's foot; place into a saucepan with the vegetable garnish, 50 ml of white wine and the vinegar, and add water to half cover the ingredients. Add the chicken bouillon and cook for 15 minutes.
  • 2
    Place the chopped shallots and 50 ml of white wine, reduced by four-fifth, into a cast iron pot or Dutch oven. Add the chicken bouillon mixture. Let the sauce simmer gently. Add the cooked diced peppers and celery root. Then add the diced sautéed sweetbreads and the lamb and calf's feet which have been drained in a colander. Let simmer for 15 minutes.
  • 3
    Just before serving, gently whisk in the mustard without breaking up the lamb's trotters. Place into hot deep plates and garnish with chives. This dish should be eaten with a sauce spoon.
  • Ready !