Dish

Clapassade

Clapassade is made with lamb shoulder that is first marinated in red wine and herbs, and then slow-cooked with a variety of vegetables, such as onions, carrots, and turnips. The dish is typically served with crusty bread and a glass of red wine.

European cuisine› Western European cuisine› French cuisine

Stew

Origins and history

Clapassade has been a staple of Provençal cuisine for centuries. It was originally made by shepherds who would use the lamb they raised in the hills. Today, it is a popular dish in many French restaurants and is often served during the winter months.

Dietary considerations

This dish is suitable for high-protein diets. However, it is not suitable for those with lamb allergies or who are sensitive to alcohol.

Variations

There are many variations of Clapassade, with some recipes calling for the addition of olives or anchovies. Some versions also include potatoes or other root vegetables.

Presentation and garnishing

Clapassade is traditionally served in a large earthenware pot, with the lamb and vegetables arranged in layers. A sprig of fresh rosemary or thyme makes a beautiful garnish.

Tips & Tricks

To ensure the lamb is tender and flavorful, marinate it overnight before cooking. You can also add a splash of balsamic vinegar for added depth of flavor.

Side-dishes

Crusty bread and red wine are the perfect accompaniments to Clapassade. A full-bodied red wine, such as Châteauneuf-du-Pape or Gigondas, pairs well with the dish.