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4
Complex
Published 2024
Just as Madame Issaly at Domaine de Ramaye in Gaillac has given us the ultimate in Coq au vin, her slow-cooked lamb stew must be the best there is: rich and flavoursome. You will need to start two days ahead of time, so this is hardly fast food. So much the better.
Put the belly of pork in a large pan of cold water with the rind and the trotter. Bring slowly to the boil and cook gently for 30 minutes. Drain and discard the water.
Put them in a large shallow dish with the lamb and all the other ingredients. Stir to combine well and leave to marinate in a cool place for at least 6 hours.