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Beckenoffe HT MC German 140mins plus marinating
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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