In an earthenware casserole, place the meat, wine, onions, celery, parsley, thyme, and bay leaf. Season with salt and pepper and mix well. Cover and refrigerate overnight. The next day, preheat the oven to 300F. Place half the carrots in the bottom of an ovenproof casserole or Dutch oven. Top with the meat. Place the remaining carrots on top of the meat. Cook for 2 hours.
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3/4 lb beef shank, cut into 1-inch cubes
1/2 lb pork shoulder , cut into cubes
1/2 lb lamb shoulder, cut into cubes
2 cups Riesling wine
2 1/2 lbs carrots, thinly sliced
2 onions, chopped
1 stalk celery, chopped
2 tbsp finely chopped parsley
3 thyme sprigs
1 bay leaf
salt and pepper
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15
mn
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120
mn
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You can also use a leg of lamb for this dish, which is a leaner cut of meat.
