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Pot Au Feu Du Midi Recipe

Nutrition per serving    (USDA % daily values)
CAL
1435
FAT
201%
CHOL
254%
SOD
205%

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Ingredients for 6 servings

1/2 beef shank (4 pounds with bone in) tied with kitchen twine

1 (28-ounce) can plum tomatoes, juice strained

Small bowl cornichons

Bouquet garni (a cheesecloth sachet containing 1 young tender branch of celery with leaves, 3 sprigs fresh thyme, 4 sprigs parsley, 10 black peppercorns, and 1 whole clove)

8 medium leeks, greens discarded, washed and tied together in 2 bundles (4 each)

Small bowl capers

2 tablespoons salt

6 large carrots, peeled, halved, cut into quarters lengthwise

1 lamb shank (1 1/2 pounds) secured with kitchen twine

1 whole veal shank (2 1/2 to 3 pounds) tied with kitchen twine

Small bowl hot mustard and/or a small bowl of grated horseradish

Small bowl sea salt

2 pounds Yukon Gold or any all-purpose potatoes, peeled and cut into 2-inch cubes (6 cups)

1 pound small onions

Small bowl Nicoise or Gaeta olives

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