Jean-Georges Vongerichten's Baeckeoffe
This traditional slow-cooked stew is great as you can prepare it in advance and leave it to cook. Try substituting beef or pork for the lamb in the dish.
Servings: 4 People
Ingredients
- 1 kg 2lb 3oz non-starchy white potatoes
- 1 onion
- 1 carrot
- 1 leek
- 2 tbs chopped parsley
- 3 glasses Riesling wine
- 1 lamb shank
- 450 g 1lb lamb shoulder meat
- 2 slices tomato
Instructions
- Peel the potatoes and slice them about 2mm thick. Keep in water.
- Peel the carrot and onion, trim and wash the leek. Chop roughly and then pulse in a food processor until finely chopped and add the parsley.
- Trim the meat of fat and debone. Cut it into 5cm (2in) cubes. Take a 15-20cm- (6–8in) deep baeckeoffe terrine or other oven-proof baking dish and place a layer of the strained potatoes on the bottom. Next, add a layer of the vegetable mix, then a layer of meat. Repeat and finish with the potatoes, seasoning each layer. Top with two tomato slices.
- Pour wine over to cover.
- Bake at 150°C (300ºF/Gas Mark 2) for two hours.