Lamb Stew with Mustard, Leek and Rutabaga

Ingredients

List of ingredients

• 3 pounds (1350 grams) gelatinous lamb meat (shank, shoulder, etc), bone-in, cut in slices. (Ask your butcher to cut it for you.)
• 2 large leeks, sliced
• 2 lbs. (900 grams) rutabaga, diced, or a combination of carrot and parsnip
• 1 tbs. mustard seeds
• 1 tbs. butter
• 1 cup (a little more than 2 deciliters) dry white wine
• 1 cup water

Steps

1. In a large pot over medium-high heat, melt the butter, add meat, little by little, and sear until golden brown

2. Return to pot along with the rest of the ingredients, loosely arranging them in layers.

3. Cover and let steam/simmer for 2 hours, adding more liquid if the pot seems to dry up.