Lamb And Pork In Cognac
|Cognac||1⁄3 Cup (5.33 tbs)|
|Dry white wine||1 2⁄3 Cup (26.67 tbs)|
|Ground mace||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Lean lamb stew cubes||1 1⁄2 Pound|
|Lean pork stew cubes||1 1⁄2 Pound|
|Celery stalks||3 , finely chopped|
|Carrots||3 , finely chopped|
|Yellow onion||1 Medium, finely chopped|
|Baby carrots||1⁄2 Pound|
|Fresh broccoli||1⁄2 Pound|
|White onions||1⁄2 Pound (Bay Ones)|
|Chicken stock||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
Mix cognac, wine, mace, cinnamon, and 1/2 teaspoon salt; pour over meat cubes in a shallow glass bowl.
Refrigerate covered 6 hours or overnight; stir occasionally.
Drain meat, reserving 3/4 cup marinade.
Mix chopped vegetables and layer them in bottom of a dutch oven; pour reserved marinade over and simmer on top of range 5 minutes.
Layer meat cubes over vegetables and sprinkle with 2 teaspoons salt.
Cover Dutch oven.
Bake at 350Â°F 1 1/2 to 2 hours, or until meat is tender.
Simmer vegetables in 1 inch of stock until just tender (about 15 minutes).
Season with salt and pepper.
Remove meat from dutch oven with a slotted spoon to a shallow serving dish; arrange attractively with vegetables.