Baeckeoffe Alsacien

11:30 am on 16 March 2015



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


  • 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


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.

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