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8 to 10
Medium
By Anne Willan
Published 2012
Put the beef brisket, lamb shoulder, and veal shank in a very large pot. Add water to cover and bring very slowly to a simmer, taking about 30 minutes. Poach, uncovered, at a very gentle simmer for 1 hour, skimming away any foam and adding water as needed to keep the meats covered.
Pull the herbs into small s