For 5 to 6 people

1. 1/2 lb pork shoulder
2. 1/2 lb boneless lamb shoulder
3. 1 lb lean beef
4. 1 cup Sylvaner
5. 1/8 tsp thyme
6. 1/8 tsp salt
7. 1/8 tsp pepper
8. small bay leaf
9. 1 tbsp chopped parsley
10. 1 tbsp butter
11. 4 large onions sliced
12. 4 large potatoes sliced

Cut meat into 2” size pieces and place in 5-quart bowl. Pour over the wine and seasoning and leave to marinate overnight.

Grease a large casserole with butter, and make a layer of onions and potatoes, on the bottom, then a layer of meat. Repeat this until casserole is filled. Cover with marinade.

Cover dish and place in a preheated (10 minutes) 350’F oven for at least 1 1/2 hours. Check for tenderness.

Note

1. According to taste, the following can be added: one pig’s tail, pig’s trotter and vegetables (carrots and leeks).

"Recettes de la Table Alsacienne" – Librairie Istra - Strasbourg.
Recommended Alsace wine : Pinot Blanc, Pinot Gris
or Pinot Noir