Garnish: Coarse salt 1/4 cup gf dijon (Maille a la Ancienne)
Directions
Mince 1 onion, 1-1/2 carrots, and 1 celery stalk. Cut off green parts of leeks (reserve white parts), and mince.
In a large saucepan, melt butter over low heat. Add minced onions and cook until tender. Add carrots and cook for about 2 more minutes. Add celery and minced leek green. Continue to cook over low heat until vegetables are softened. Add enough water to saucepan to cover vegetables by 1 inch. Bring to a boil, then reduce heat and simmer for 20 minutes.
Let cool; strain through a sieve. Discard vegetables and reserve stock.
In a stock pot, cook bacon over low heat until a large amount of fat has been released. Remove bacon and set aside.
Pour off most of the bacon fat. Add beef shank to pot; browning on all sides over medium-high heat.
Cut bacon into 2" pieces. Add to stock pot. Add garlic and 1 teaspoon salt. Add reserved stock and enough water so that liquid covers beef shank. Bring to a boil; reduce heat and simmer until meat easily falls off bone (about 2 hours).
Remove meat from pot. Discard bone.
Bring broth back to a boil. Add potatoes, turnips and celery stalk (cut in thirds). Cook for 5 minutes. Add remaining onion (quartered), carrots (halved length-wise and cut in 2 inch pieces), and reserved white part of leeks (halved lengthwise). Bring to a boil; cook for about 5 minutes. Return beef to pot. The liquid should still cover meat and vegetables, if it doesn’t add more water or beef stock). Return to a boil, then reduce heat and simmer for about 15 minutes or until vegetables are tender. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve: arrange beef and vegetables on a platter. Pour broth into warmed soup bowls. Each dinner guest can fill his bowl of broth with beef and vegetables.
Pass around coarse salt and gf)french dijon mustard.
Tips
This is a delicious French country dish. It is comprised of a delicious broth, beef and hearty vegetables. There are several different ways to serve Pot au Feu. Some prefer to ladle the broth into soup bowls and serve a platter of the beef and vegetables, others prefer to serve the broth, beef and vegetables together in shallow soup bowls - either way it is truly delicious.
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