1 lb lamb's shoulder, deboned and cubed
1 lb beef for stew
1 lb pork, deboned and cubed
1 large onion
thyme, bay leaves, salt & pepper (to taste)
2 cloves of garlic, minced or more to taste
2 c. dry white wine
3 lbs. potatoes
flour and water
The night before: Marinade the meats with the diced onion and the
leeks, sliced and in rings. Add the spices and the garlic. Then
add the white wine and keep in refrigerator over night (be sure to
seal it tightly, or your refrigerator will smell like spices in
The next day: Remove the meat, draining it, but keeping the juices.
Grease the roasting dish and cover the bottom with half of the
potatoes, peeled and sliced. Place the marinated meat on top of
the potatoes, along with the onions and leeks. Salt and pepper
lightly (I have found that after baking, there isn't much flavor
of salt or pepper, so don't be afraid to add more, especially
pepper). Place the rest of the potatoes (also peeled and sliced)
on top of meat, covering thoroughly. Pour the marinade over the
whole thing, and add water, enough to reach the top layer of
Mix together some flour and water, in order to get a rather soft
and sticky dough. Place the lid on the dish and seal it with this
dough. Be sure to press the dough firmly, to be sure it is sealed
and not just resting on top of the lid.
Bake in a 275-300 degree oven for 2 1/2 to 3 hours. Serve right
from the dish, hot.
This recipe is perhaps the most famous dish from Alsace. It is
traditionally made in a special clay pot, hand painted. However,
an ordinary oval-shaped roasting dish, with lid, will work.