| 12 lb Pork shoulder | | 1/2 lb Bonelss lamb shoulder | | 1 lb Lean chuck | | 1/2 tsp Fresh thyme OR | | 1/4 tsp Dried thyme | | 1 cl Garlic, minced | | 1 tbl Chopped parsley | | 1/2 tsp Salt, or to taste | | 1/4 tsp Fresh ground pepper, plus | | 6 x Cracked peppercorns | | 2 cup Alsatian Sylvaner or Riesling wine | | 1 tbl Butter | | 4 lrg Onions, sliced | | 4 lrg Potatoes, sliced | | 4 x Bay leaves |
| | Cut meats into 2-inch size chunks and place in large bowl. Add the herbs , garlic , bracked peppercorns , and chopped parsley . Pour wine over the mixture and marinate overnight. Remove meats from marinade . Season with additional salt and freshly ground pepper . | | Heat oven to 350 degrees. Butter the inside of a 3-quart earthenware casserole . Begin with a layer of potatoes and onions (season each layer with salt and pepper), then add a layer of combined meats. Continue alternating layers, finishing with a layer of potatoes. Pour marinage over all, place the bay leaves on top, and cover the pot. To prevent steam from escaping, seal all around the lid with a dough paste made by mixting flour and water to a dough consistency. Bake for two hours. Serve in the same pot directly from the oven with a green salad. |
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