Soups & Stews
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
This recipe, for the traditional Riojana vegetable stew, has been enriched with lamb stock and lamb brains and sweetbreads.