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3-4 pounds shoulder of lamb
4-6 ounces belly pork (unsalted)
2-3 tablespoons olive oil
1/2 bottle red wine
2 large onions
2 carrots
Salt & Pepper
Thyme seasoned flour
1/4 pint good beef stock
4 ounces mushrooms
Bay Leaf
Piece of orange peel
3-4 sprigs parsley
Cut the lamb, onion and carrots into chunks and place in bowl. Pour over the olive oil and wine. Stir well. Season with salt and pepper and add
thyme. Marinate at least three hours, stirring frequently.
Cut pork into small strips and fry until crisp. Put in casserole. Strain meat from the marinade and roll in seasoned flour. Fry in pork fat until
golden brown. Add to casserole. Add vegetables, marinade liquid, mushrooms and beef stock. Tie bay leaf, orange peel and parsley together in bouquet
garni and tuck in middle of casserole. Cover tightly. If necessary, cover with foil, then put the lid on.
Cook at 325 degrees for about two hours until the meat is tender.
4-6 ounces belly pork (unsalted)
2-3 tablespoons olive oil
1/2 bottle red wine
2 large onions
2 carrots
Salt & Pepper
Thyme seasoned flour
1/4 pint good beef stock
4 ounces mushrooms
Bay Leaf
Piece of orange peel
3-4 sprigs parsley
Cut the lamb, onion and carrots into chunks and place in bowl. Pour over the olive oil and wine. Stir well. Season with salt and pepper and add
thyme. Marinate at least three hours, stirring frequently.
Cut pork into small strips and fry until crisp. Put in casserole. Strain meat from the marinade and roll in seasoned flour. Fry in pork fat until
golden brown. Add to casserole. Add vegetables, marinade liquid, mushrooms and beef stock. Tie bay leaf, orange peel and parsley together in bouquet
garni and tuck in middle of casserole. Cover tightly. If necessary, cover with foil, then put the lid on.
Cook at 325 degrees for about two hours until the meat is tender.