Servings
6 s
Ingredients
- 500 grams Boned shin of beef, trimmed weight ( 1 lb 2 oz)
- 500 grams Boned shin of pork, trimmed weight
- 500 grams Boned shoulder of lamb, trimmed weight
- 7 deciliters Dry white Alsace wine (3/4 qt)
- 1 1/4 kilograms Potatoes (2 3/4 lb), peeled and sliced (1/2 in thick)
- 800 grams Leeks (1 3/4 lb) (trim, discard the greenest parts, split the leeks lengthways,wash and dice)
- 80 grams Goose fat or lard (3 oz)
- 750 grams Onions, thinly sliced (1 1/2 lb)
- 1 'bouquet garni', with plenty of thyme
- 10 Peppercorns, crushed
- 2 Garlic cloves, crushed
- 5 deciliters Chicken stock (18 fl oz)
- 1 Calf's foot, blanched and cut into 3
- 2 tablespoons Flour
- Salt
- Freshly ground pepper
Directions
- Cut each type of meat into 6 even pieces.
- Put them into 3 separate bowls and sprinkle generously with white wine.
- Cover the bowls and refrigerate for at least 12 hours.
- Preheat the oven to 160 oC (325 oF).
- In a flameproof earthenware casserole, heat the goose fat over low heat, put in the onions and sweat for several minutes.
- Lay the leek on top of the onions, then the potatoes.
- Add the ‘bouquet garni’, peppercorns and garlic and arrange the 3 meats separately on top, one type to the left, one in the middle, one in the right.
- Pour over the marinade and the remaining whine.
- Salt lightly, add the chicken stock and lay the pieces of calf’s foot on top.
- Put the lid on the casserole.
- Mix the flour with a little cold water to make a soft paste.
- Spread this paste between the top of the casserole and the lid to make an airtight seal.
- Cook in the low oven for 4 hours.
- Present the casserole at the table just as is.
- Break the seal and lift off the lid.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini