Beckenoffe     HT  MC  German  140mins plus marinating

Serves 4      Hot   Lamb Pork  Beef  Alcohol Main Course Gluten Wheat Free  Eggless   Germany  Europe

Ingredients:

225g/8oz Boned Shoulder Lamb

225g/8oz Boned Shoulder Pork

450g/1lb Chuck beef Steak

300ml/10fl.oz. Dry White Wine

1 Bay Leaf

1 teasp Dried Thyme

Salt and Black Pepper

4 Large Onions, thinly sliced

4 large Potatoes, peeled and thinly

25g/1oz Butter

Instructions

1. Cut the meat into 5cm/2inch cubes and place in a large bowl with the wine, bay leaf, thyme, salt and pepper. Cover and leave to marinate overnight.

2. Preheat the oven to 180C, 350F, Gas mark 4 and grease a casserole. Remove the meat from the bowl, reserving the marinade.

3. Put a layer of potatoes in the bottom of the casserole, followed by a layer of onions then a layer of meat. Repeat the layers ending with a layer of potatoes.

4. Pour over the marinade, cover and bake in the oven for 1-1/2 hours. Remove the lid, dot with butter and bake, uncovered for a further 30 minutes. Serve hot.

More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More German Recipes

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