Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
180°C oven


  • 400 g pork neck
  • 300 g lamb shoulder
  • 200 g beef shin
  • 3 garlic cloves
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 kg potatoes
  • 2 onions
  • 2 carrots
  • 80 g butter
  • Salt and pepper
  • 600 ml riesling wine

1 casserole dish

1 chopping board

1 mandoline


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 of potato, onion, carrot and meat, seasoning each layer with salt and pepper. Finish with a layer of potatoes.

Pour in the riesling, cover and cook in the oven for 2 hours (the casserole must remain tightly sealed).