Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 400 g pork neck
  • 300 g lamb shoulder
  • 200 g


Preheat the oven to 180°C.

Cut all the meat into small 1 cm cubes. Peel and chop the garlic with the bay leaf and thyme and then mix with the meat. Peel and slice the potatoes, onions and carrots on the mandoline.

Butter the casserole dish and then make alternate layers