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1
Remove the bone, most of the fat and all of the gristle from the lamb and cut the meat into 1-inch cubes.
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2
In a large Dutch oven, combine 2 tablespoons butter, the oil, onion, thyme, bay leaves, vinegar, stock and salt and pepper, to taste, and bring to a boil over medium-high heat.
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3
Add the lamb cubes and cook, covered, for 1 hour.
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4
The meat should be very tender, and there should be very little liquid left in the pan.
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5
If there is a lot of liquid in the pan, remove the meat and reduce the liquid over high heat, then return the meat to the pan.
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6
In a small saucepan, melt the remaining butter and mix in the horseradish and parsley.
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7
Cook, stirring, over high heat for 1 minute, then pour the sauce over the meat and toss to coat.
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8
Serve immediately.
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9
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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10
Add all the chicken parts and brown all over, stirring to avoid burning.
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11
Remove the chicken and reserve.
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12
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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13
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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14
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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15
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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16
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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17
Stir the stock to facilitate cooling and set aside.
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18
Refrigerate stock in small containers for up to a week or freeze for up to a month.
