Slow-Cooked Lamb and Veal with Ladotyri (A type of Greek Cheese)
The great thing about this recipe, though it needs some forward thinking, is that it does not take long to prepare, it will be a feast to share with others and you can do things while it slowly cooks in the oven!
- ½ kg veal meat
- ½ kg lamb meat
- 4 fresh tomatoes
- 1/2 bottle dry red wine
- 4 sun-dried tomatoes
- 300 gr ladotyri or gruyere type cheese
- 3 bay leaves
- green and black peppercorns
Preheat oven to 150°C.
Marinate the meat in the red wine, bay leaves, and peppercorns for 24 hrs.
Cut the ladotyri and the sun-dried tomatoes in cubes.
Grate the tomatoes.
Place the meat in a airtight baking dish.
Add the sun-dried tomatoes, the fresh tomatoes, the ladotyri and 2 cups of water.
Cover the baking dish with its lid and seal the gap between the lid and the cooker with dough.
Cook over low fire for at least 3 hours.