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2-4
Medium
Published 2024
Blanquette de veau is often named as one of France’s most-loved dishes, but a blanquette made from lamb is less well-known and well worth sampling.
Bone the lamb and remove the fat. Cut it into 3 cm cubes. Melt the duck fat in a lidded casserole and brown the meat in batches. Add the onion, the bouquet garni and the bouillon cube, then pour in enough hot water to cover the contents. Cover the casserole and leave to simmer gently for 1 hour, then add the mushrooms and continue the cooking for a further 30 minutes.
For the sau