Baeckeoffe Alsacien (Alsatian Meat and Potato Stew)

• 500 g Pork shoulder, boneless
• 500 g Lamb shoulder, boneless
• 150 g Streaky bacon
• 2 medium Yellow onion
• 4 cloves Garlic
• 6 sprigs Fresh thyme
• 2 Bay leaves
• 2 tsp Fine sea salt
• 1 tsp Black pepper, freshly ground
• 1 kg New potatoes
• 600 ml Dry White Wine
• 20 g Fresh parsley

1. Heat the oven to 160°C (320°F). Cut the pork and lamb into large bite-size chunks, then slice the bacon into short lengths. Thinly slice the onion, slice the potatoes into 5 mm rounds, and lightly crush the garlic cloves.
2. In a mixing bowl, toss the pork, lamb and bacon with the onion, garlic, thyme, bay leaves, fine sea salt and black pepper. Pour in the dry white wine and mix well so everything is evenly coated.
3. Layer half the potatoes in the bottom of a Dutch oven, then add the meat mixture and finish with the remaining potatoes. Pour over all the wine and any juices from the bowl, pressing down gently so the liquid comes up around the potatoes. Cover with a tight-fitting lid.
4. Bake for 3 hours, until the meat is very tender and the potatoes are melting and have absorbed much of the cooking liquid. If the top looks dry at any point, press the potatoes down gently so they are moistened by the liquid. Rest, covered, for 10 minutes before serving.
5. Finely chop the parsley. Spoon the stew into warm bowls, making sure each portion gets meat, potatoes and onions, then scatter over the parsley to finish.

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