Baeckenoffa (Beef, Pork and Lamb Stew)

• 500 grams beef boned shin of beef, trimmed
• 500 grams pork boned shin of pork, trimmed
• 500 grams lamb shoulder boned, trimmed weight
• 700 ml white wine dry, alsace
• 1 1/4 kg potatoes peeled and sliced two 1/2 inch thickness
• 800 grams leeks trim and discard the greenest parts, split lengthwise, wash well and dice
• 80 grams goose fat or lard
• 750 grams onions thinly sliced
• 1 each bouquet garni with plenty of thyme
• 10 whole black peppercorns crushed
• 2 cloves garlic peeled and minced
• 500 ml chicken broth
• 1 each calf's foot blanched and cut into three
• 2 tablespoons flour, all-purpose
• salt
• Freshly ground black pepper

1. Cut each type of meat into 6 even pieces.
2. Put them into 3 separate bowls and sprinkle generously with white wine.
3. Cover the bowls and refrigerate for at least 12 hours.
4. Preheat the oven to 160 degrees cup (325 degrees F).
5. In a flameproof earthenware casserole, heat the goose fat over low heat, put in the onions and sweat for several minutes.
6. Lay the leek on top of the onions, then the potatoes.
7. 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.
8. Pour over the marinade and the remaining whine.
9. Salt lightly, add the chicken stock and lay the pieces of calf's foot on top.
10. Put the lid on the casserole.
11. Mix the flour with a little cold water to make a soft paste.
12. Spread this paste between the top of the casserole and the lid to make an airtight seal.
13. Cook in the low oven for 4 hours.
14. Present the casserole at the table just as is.
15. Break the seal and lift off the lid.

beef, white wine, potatoes, leeks, goose fat, onions, bouquet garni, garlic, flour, salt, freshly ground black pepper

Taken from recipeland.com/recipe/v/baeckenoffa-beef-pork-lamb-stew-5042 (may not work)