INGREDIENTS
4 lb
lamb shoulder
2 tbsp
salt
2 tsp
cayenne pepper
1/2 lb
bacon
1 large head
fennel
1 small
orange
4
roma tomatoes
4 cloves
garlic
16 smalls
yukon potatoes
4 smalls
carrots
1 small
onion
4
celery stalks
1 bottle
similar red wine
1 cup
veal stock
1
sachet
1
bouquet garni
1 1/2 lb
sourdough bread dough
2
egg yolks
1 cup
taggiasche