heritage foods
Lamb Baeckoffe, Mercer Kitchen in NYC, Chef Chris Beischer

Jean Georges Vongerichten’s restaurant creates a fantastic version of this famous dish from his native Alsace. Baeckoffe, a stew of meat, onions and white wine meaning “baker’s oven,” traditionally was started on Sundays so it was ready by mid-day on busy Mondays.


2.2 lb Yukon gold potatoes
1 onion
1 carrot
1 leek
2 tablespoons parsley, chopped
3 glasses white wine, Riesling
1 lamb shank
1 lb lamb shoulder meat
2 slices tomato
salt and fresh ground pepper


Peel potatoes and slice about the thickness of a quarter.
Keep in water.
Peel carrot and onion, trim and wash the leek.
Chop roughly and then pulse in food processor with blade until finely chopped and add parsley.
Trim meat of fat and de-bone.
Cut into 2 inch cubes.
In a 6 to 8 inch deep Baeckoffe terrine, cast iron cocotte, pyrex or ceramic baking dish: Strain the potatoes then layer the bottom of the terrine with it.
Layer some of the carrot, onion, leek mix, then a layer of meat.
Keep layering and finish with a layer of potatoes being sure to season each layer with salt and fresh ground pepper.
Top with 2 tomato slices.
Pour wine over to cover.
Add more if necessary,
Bake in a 300°F convection oven or a 350°F gas oven for 2 hours.

Lamb can be substituted with pork or beef.