Lamb ribs stew with vegetables
8 servings
60 minutes
Lamb rib stew with vegetables is the embodiment of rustic French cuisine, where simplicity meets rich flavor. This dish originates from provincial villages where meat was braised with seasonal vegetables to extract maximum aroma. Tender lamb ribs infused with the flavors of onion, carrot, and garlic form the base of a hearty broth in which potatoes, cauliflower, and white beans slowly cook. The combination of meaty taste with the light sweetness of vegetables and freshness of herbs makes this stew versatile—it warms well on cool days and satisfies without heaviness. Serving it with a crispy baguette allows one to fully enjoy the richness of flavors that unfold with each bite.
1
Wash and cut the ribs. Peel and julienne the onion and carrot. Heat vegetable oil in a pot, add onion and carrot, and sauté over medium heat for 4 minutes. Add the ribs and fry everything together over high heat for another 3 minutes. Reduce the heat to low, cover the pot, and cook for 10 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 2 tablespoons
- Lamb ribs: 1 kg
2
Prepare the vegetables. Peel and slice the potatoes. Wash the cauliflower and break it into florets. Peel and chop the garlic. Drain the beans in a colander. Wash, dry, and chop the greens. Add the potatoes and garlic to the pot and cook for 6 minutes.
- Potato: 500 g
- Garlic: 2 cloves
- Cauliflower: 1 piece
- Canned white beans: 200 g
3
Add cauliflower and beans, season with salt and pepper, and mix. Simmer for 10 minutes. Before serving, sprinkle with greens.
- Salt: to taste
- Parsley: 4 stems