Discover some of Marie’s favourite recipes, from new dishes to old family favourites, all lovingly prepared in Ondine cookware.




1 tbsp extra virgin olive oil

2 pounds of cubed lamb neck.

1 onion, chopped

2 carrots, peeled and chopped

2 stalks celery, chopped

1 pinch of sea salt

Freshly ground black pepper

3 cloves garlic, crushed

55g tomato paste

1 tsp ground cumin

1 tsp smoked paprika

2 cups of beef stock

1 cup of red wine

2 sprigs fresh rosemary

2 bay leaves.⁠

5 g freshly chopped parsley


In a large pot over a medium heat, heat the oil.⁠

Add the lamb pieces and cook on all sides until seared, working in batches if necessary.⁠

In the same pot, cook the onion, carrots, and celery until soft for about 5 minutes.⁠

Add the garlic, tomato paste, cumin, herbs, and paprika and cook for a few minutes.

Add the stock and wine and bring to a boil then reduce the heat to a simmer.⁠

Season with salt and pepper. Cover and let it simmer until lamb is tender, about 1 hour.⁠

Remove the bay leaves and rosemary and garnish with parsley before serving.⁠


Cooked in the Platine Stock Pot