First you must clean the kidneys (this step is absolutely necessary): wash and cut into pieces, removing the white parts and fat, if they have any. Steam in a steaming basket, about fifteen minutes; rinse well and throw away the steaming water.
Place the oxtail pieces in a large pot with plenty of water. Push the whole cloves into the onions and add with the bay leaf, peppercorns, carrots and wine; heat on high until boiling and then lower the heat and let simmer, uncovered, three to four hours or until the meat begins to fall off the bone.
Clean the partridges and tie them with string so they keep their shape. In a cazuela or deep flameproof casserole, brown them slowly in the oil, then remove. Add the onion, garlic, carrot, bay, thyme, parsley, pepper, cloves, paprika, vinegar, wine and salt to the casserole. Bring to a boil and cook 5 minutes.
Place the lamb in a stew pot with the ham bone, tomato, onion, pepper, garlic, parsley, mint, bay leaves, salt and pepper and wine. Add enough water to just cover the meat. Bring to a boil, then simmer, covered, until the meat is tender. Skim out the meat onto a serving dish. Purée the liquid, discarding the tomato skin and herbs.
Veal filet with French onions, asparagus, celery purée and thyme sauce with new potatoes. Kasper Nielsen will revolutionise the way you see Andalucia's finest ingredients. Veal filet with French onions, asparagus, celery purée and thyme sauce with new potatoes.