An Alsatian stew made of various meats. The origin of this specialty is linked to the traditional way of life in Alsace. On their way to the fields in the morning, the peasants would bring along earthenware pots prepared by their wives.

Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaf into a bundle. In a large non-reactive bowl, combine the onions, pork, beef, lamb, carrots, ham hocks, garlic, and herb bundle. Pour in the wine, stir to combine, and let marinate in the refrigerator for 24 hours.

Preheat the oven to 350 degrees F. Butter the inside of the baking dish. Strain then separate the meat and vegetables; reserve the wine.

In the baking dish, layer half of the vegetables, potatoes, leeks and all the meat, seasoning each layer with salt and pepper, to taste. Repeat with the remaining vegetables, potatoes, and leeks. Pour over the reserved wine from marinade.

Dot the top with the 6 tablespoons of butter. Cover the baking dish with the lid and bring to a boil on high heat. Reduce the heat to medium a simmer for 10 minutes, then Bake for 2 ½ hours.

Serve immediately with French bread, cornichons and mustard on the side.