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Filed Under Main DishMultiple Meats

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France France
Shared by: Donna K.

1/2 pound Pork shoulder
1/2 pound boneless Lamb shoulder
1 pound lean Beef chuck
1/4 teaspoon dried Thyme
1 clove minced Garlic
6 each cracked Peppercorns
1 tablespoon chopped Parsley
2 cup Riesling wine
1/2 teaspoon Salt
1/8 teaspoon Pepper
4 large sliced Potatoes
4 large sliced Onions
4 each Bay leaves

Note: Also known as Pork, Lamb & Beef Casserole.
The meats must be marinaded overnight.

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Preparation Style:

Preparation Time:

Process Time:

Overall Time:



6 Hours

2 Hours

8 Hours

Note: Also known as Pork, Lamb & Beef Casserole.
The meats must be marinaded overnight.

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Before baking, preheat oven to 350°F / 180°C / Gas Mark 4

Cut meats into 2-inch size chunks and place in large bowl. Add the thyme, garlic, cracked peppercorns, and chopped parsley. Pour wine over the mixture and marinate overnight.

Remove meats from marinade reserving the marinade. Season with salt and freshly ground pepper.

Heat oven to 350°F. Butter the inside of a 3-quart earthenware casserole dish. Begin with a layer of potatoes and onions (season each layer with salt and pepper), then add a layer of combined meats. Continue alternating layers, finishing with a layer of potatoes.

Pour marinade over all, place the bay leaves on top, and cover the pot. Bake for two hours. Serve in the same pot directly from the oven with a green salad.

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