Bas de la jambe

Instructions

1. Brown the pieces of meat in oil, in batches, in a very hot casserole, then set them aside.
2. Sweat the sliced onion, diced carrots and celery for 5 minutes, then add the garlic and tomato paste.
3. Return the meat, pour in the stock, add the bouquet garni, thyme, salt and pepper.
4. Cover and simmer very gently for 2 hours 30 minutes, until the meat pulls away from the bone.
5. Add the peeled potatoes for the last 30 minutes. Adjust the seasoning and sprinkle with parsley before serving.