Baeckeoffe

• 1 pound lamb stew meat cubed
• 1 pound veal stew meat cubed
• 1 pound pork loin whole
• 1 pig 's foot, sliced in half lengthwise
• 2 pounds yukon gold potatoes
• 2 onions mediums
• 1 bouquet garni
• 1 egg
• 1 bottle dry white wine
• 2 tablespoons olive oil
• salt
• pepper

1. Marinate the meat a day ahead: season the lamb shoulder, veal and pork loin with coarse salt and pepper and place in a large non-reactive container; add the bouquet garni and white wine, cover and marinate in the refrigerator overnight.
2. Drain the meats, reserving the marinade and bouquet garni. Heat a little oil in a skillet, add the meat and brown on all sides. Peel the potatoes and cut into large round slices. Peel and slice the onions thinly.
3. Preheat the oven to 325u0b0 F.
4. Place half the potato slices in the bottom of a large earthenware casserole, season with coarse salt, add the sliced onions, then the pig's foot (cut into 6), the marinated meats, the bouquet garni, and finally the remaining sliced potatoes.
5. Pour in the marinade and add enough cold water to come to about one inch below the second layer of potatoes; season these with coarse salt, cover.
6. Prepare the luting paste: gradually blend the cold water into the flour with a wooden spoon to form a soft paste. Roll luting paste out into a long "rope" and seal the casserole pressing it into the seam of the lid. Brush the luting paste with beaten egg and water.
7. Bake in oven for 2.5 hours.
8. When the baeckeoffe is cooked, break the seal, take off the lid, remove and slice the meats, arrange them in the casserole on top of the potatoes, and serve.

veal stew meat, pork loin, lengthwise, gold potatoes, onions, bouquet garni, egg, white wine, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Baeckeoffe-1646776 (may not work)