Baeckeoffe By Jean-Georges


Serves 4

2 lb. Yukon gold potatoes
2 cups small dice onion
2 cups small dice carrot
2 cups small dice light green leek
4 tbs. chopped parsley
1500 ml. Riesling
1lb. lamb shank. Debone , cut 2” cube
1 lb. Lamb shoulder meat. Debone cut 2 “ cube
2 beefsteak tomato. Sliced ¼ in thick

Peel potatoes and slice about the thickness of a quarter. Keep in water. Peel carrot and onion, trim and wash the leek. Dice all three. When butchering the meat , trim some but not all the fat. Season the meat with salt and pepper. In a 4 inch deep Baeckoffe terrine, Strain the potatoes then layer the bottom of the terrine, making sure each potato overlaps the last. Next, layer a ¼ cup of each vegetable, season with salt, freshly ground pepper and chopped parsley. Then add 4 oz of meat. Add a second layer of potato. Layer the rest of the vegetable and season. Add the remaining 4 oz of meat. Add a third layer of potato. Top with 2 tomato slices, season. Pour wine to cover . sprinkle the rest of the parsley. Cover and bake in a convection oven for 2 ½ to 3 hours. 325 for the first hour then lower the oven to 300.