Ingredients

Method

• 2 large celery
• 3 chopped carrots
• 2 chopped shallots
• 4 chopped baby leeks
• 2 cloves crushed garlic
• 2 fresh baby leaves
• 1 t butter
• 1 T olive oil
• 400 g smoked eisbein
• 2 cups chicken stock

Method

Ingredients

In a large saucepan, gently fry large stalks sliced celery, chopped carrots, finely chopped shallots, chopped baby leeks, cloves crushed garlic and fresh bay leaves in butter and olive oil for 10 minutes.

Add smoked eisbein and sear for 5–10 minutes, turning occasionally.

Add chicken stock and simmer gently, adding more stock if necessary, until the meat falls easily off the bone.