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Explore Lamb Pithivier (🥧) 🇫🇷 with 915,602 views, 32,004 likes, and 806 comments. Experience the impact of this video content that has captured audience attention.

Lamb Pithivier Ingredients: - 2 lamb necks - 2 tbsp olive oil - 2 carrots, cut in half - 2 shallots, peeled and halved - 2 sticks of celery, cut in half - 4 cloves of garlic, peeled - 2 sprigs of rosemary - 200 ml (6.75 fl oz) white wine - 1 litre (4 cups) chicken stock - small bunch of mint, finely chopped - 4 sheets of puff pastry - 1 egg, beaten - salt to taste Method: 1. Season the lamb necks with salt and brown on all sides in a large Dutch oven or pressure cooker. Once they have a good colour, remove from the pan and set aside. 2. Add a drizzle of olive oil to the pan. Add the halved carrots and shallots with a pinch of salt. Sauté until they start to colour, then add the celery, garlic, and rosemary. Continue to sauté for 2-3 more minutes before adding the white wine to deglaze the pan. Be cautious with additional seasoning, as the braising liquid will be reduced later and can become too salty. 3. Return the browned lamb to the pan, add the chicken stock, and cover. If using a pressure cooker, cook on high pressure for 1 hour. If using a Dutch oven, place it in an oven preheated to 160°C (320°F) and braise for 2.5-3 hours, or until the meat is tender and falls off the bone. 4. Once cooked, remove the meat and carrots from the braising liquid. Shred the meat and dice the carrots, placing them in a bowl. Place the braising liquid over high heat and reduce until thick. Season to taste. 5. Pour some of the reduced jus over the shredded meat, stirring to ensure it is moist but not wet. Allow the mixture to cool completely in the refrigerator. 6. Preheat the oven to 180°C (350°F). Take a sheet of puff pastry and cut it into a 12cm x 12cm (about 5 inches) square. Place a quarter of the lamb mixture in the centre and shape into a dome. Cover with another square of pastry, sealing the edges and trimming off any excess to create a 1cm border. 7. Brush the Pithivier with beaten egg, score the top with a decorative pattern, and make a small hole in the centre. Bake for 25-30 minutes, or until golden brown all over.

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