Name: Butcher's Salad with Sauce Ravigote
Yield: Makes 6 to 8 main-course servings
Ingredients: 4 pounds cross-cut beef shank pieces with bone (each about 2 inches thick); 1 to 1 1/4 pounds beef short ribs; 2 large leeks, white and pale green parts only, split lengthwise; 2 large celery stalks, halved; 1 large carrot, peeled; 12 whole black peppercorns; 8 whole allspice berries; 6 large fresh thyme sprigs; 5 large fresh Italian parsley sprigs; 1 Turkish bay leaf; 3 garlic cloves, peeled; 12 cups (or more) cold water; 3 pounds medium Yukon Gold potatoes, peeled, quartered; 8 large carrots, peeled, cut into 2-inch pieces; Sauce Ravigote

When a butcher eats a salad, it tends to contain lots of meat and few vegetables. At Chez Navarre Jerome Navarre serves a version he learned from his father, a butcher.

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