Ingredients (for 4 people):
500 g shoulder of lamb cut into dice
500 g salted pork shoulder cut into dice
500 g beef shoulder cut into dice
1 pig’s trotter cut into pieces
2.5 kg potatoes cut into rounds
1 leek cut into rounds
1 carrot cut into rounds
1 stick of celery cut into rounds
5 cloves of garlic, crushed
400 g finely chopped onions
bay leaves, clove, juniper berries
1 litre white wine from Alsace, such as Riesling or Gewurtztraminer
3 dessertspoons olive oil
The day before, marinate all the meat with the herbs and spices and some of the wine.
On the day, place a layer of potatoes and onions in the base of a large casserole dish with a lid.
Cover with a layer of the strained and mixed meats.
Make another layer with the vegetables (leek, carrot, celery).
Repeat the process and finish with a layer of potatoes.
Pour the marinade over the preparation, along with the rest of the white wine. You may wish to add a little water to halfway up the pan.
Season with salt and pepper.
Cooking in the Le Panyol wood-fired oven
Type of cooking: without a flame, oven closed
Remove the embers from the oven or leave them to burn out completely.
When the interior of your Le Panyol wood-fired oven reaches approximately 180°- 200°C, place the dish in the oven with the lid on. Close the oven door.
Leave to cook for at least 2 hours 30 minutes.
Traditionally, you should make a flour and water seal around the lid of the cooking pot.