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Root Vegetable Hamin made in a Clay Pot

Adapted from a recipe in Hamin by Sherry Ansky
Serves: 6-8

2 kilos (4lbs) veal or lamb osso buco (I used short ribs)
1 kilo goose drumsticks
10 whole shallots, peeled
2 heads of garlic, unpeeled, cut in half
3 to 4 celery stalks, chopped
2 celery roots
2 parsley roots
4 to 6 small turnips
1/2 (1lb) kilo Jerusalem artichokes
1 teaspoon whole black peppercorns
1/2 to 1 teaspoon cayenne
1 tablespoon sweet Hungarian paprika
2 -3 bay leaves
3 sprigs fresh thyme
2-3 fresh sage leaves
2 sprigs rosemary
3 medium tomatoes chopped or 250g crushed tomatoes
1 tablespoon tomato paste
6 to 7 potatoes, peeled and cut in half
2-3 small sweet potatoes (optional, instead of some of the potatoes), peeled and cut into thick slices
Water to cover

Peel and cut the turnips, celery root, parsley root and Jerusalem artichokes into large cubes. Place the root vegetables and celery in a bowl and set aside.

Place 1 tablespoon of oil in a large Dutch oven on medium-high heat. Brown the meat and goose drumsticks, in batches, on all sides, and set aside in a bowl.

Add 2-3 more tablespoons of oil, reduce the heat to medium and saute the whole shallots for 3-4 minutes. Add all of the root vegetables except for the potatoes. Stir occasionally with a wooden spoon to ensure that the vegetables do not stick to the bottom of the pot. Add the paprika, cayenne, black peppercorns, chopped tomatoes and tomato paste and stir a little more.

Then return all of the meat to the pot and stir everything together. Pour on enough boiling water to just cover all of the ingredients and add the thyme, bay leaf, sage, and rosemary. Reduce the temperature to a simmer and cook for one hour. Add salt and pepper to taste.

Preheat the oven to 90-100C (195 - 212F).

Add the potatoes and garlic, add a little more salt to taste, cover the pot tightly and put it in the oven until lunchtime the following day.




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