Baeckeoffe Alsacien

Ingredients

Meat:

• 400g lamb shoulder
• 400g pork shoulder
• 400g beef shanks
• 1 pig trotter

Marinade:

• 1.5kg Agria potatoes
• 1 leek
• 2 onions
• 2 carrots
• 4 garlic cloves
• 4 bay leaves
• 4 whole cloves
• 4 juniper berries
• 1L Riesling wine

Method

The day before:

Cut all the meat into cubes of one inch and chop the leek, onion, carrot (not too small) and place it in a bowl.

Add the wine, garlic, bay leaves, cloves, and juniper berries.

Cover with cling film and leave overnight in the fridge to rest.

On the day:

Finely cut the potatoes into half inch slices. Cover the base of a terracotta pot with a layer of potatoes, then add the meat and vegetables.

Add salt and pepper and cover with another layer of potatoes. Add the wine from the marinade. Put a lid on the pot and place it in the oven at 180C° for 2 hours then turn the oven down to 150C° for another 2 hours.

Serve straight out of the oven with a nice glass of Riesling Alsacien.