Ingredients
Boneless lamb, pork loin or shoulder, and boneless beef brisket or shoulder, 500 g (about 1 lb) each, 1000 g (about 2 lbs) potatoes, 250 g (about 9 oz) onions, 1 bottle Riesling wine.
Seasonings
2 cloves garlic, 1 bouquet garni (bay leaf or thyme), salt and pepper to taste.
Instructions
1. Cut the meat into evenly sized chunks and marinate for 24 hours in dry white wine with garlic, some onion, and spices.
2. Peel the potatoes and slice them into rounds, then arrange a layer on the bottom of a ceramic casserole dish. Place the meat on top, followed by a layer of sliced onions.
3. Repeat the above steps, finishing with a final layer of potatoes and onions, then add white wine.
4. Seal the pot with a piece of dough or cover with the lid, then bake over medium heat for 2 hours until done.