Baeckoffe of Pork and Lamb

• 1 pound boneless pork, preferably from the shoulder
• 1 pound boneless lamb, preferably from the shoulder
• 2 pounds waxy potatoes, peeled and sliced about 1/4 inch thick
• Salt and black pepper
• 2 large onions, sliced
• 4 bay leaves
• 1/2 cup roughly chopped fresh parsley
• Several fresh thyme sprigs
• 1 cup dry white wine, preferably Riesling or Pinot Blanc
• 1 cup any stock, preferably homemade (pages 160163), or water

1. Remove the excess fat from the meat and cut it into 1- to 1 1/2-inch chunks.
2. Preheat the oven to 325F.
3. In a casserole or terrine with a lid, put half the potatoes, along with some salt and pepper, then half the onions, half the herbs, the meat, the remaining potatoes, onions, and herbs, some more salt and pepper, and finally the liquids.
4. Cover and bake for at least 2 and probably 3 hours or until the meat is very tender.

pork, lamb, potatoes, salt, onions, bay leaves, parsley, thyme, white wine, any stock

Taken from www.epicurious.com/recipes/food/views/baeckoffe-of-pork-and-lamb-386279 (may not work)