Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  veal shanks sliced -- 1"-thick
  2             pounds  cubed boneless beef chuck
  1                     lamb shank -- (about 1 pound)
  1              pound  boneless pork butt -- cubed
  1                cup  dry white wine
  2              large  onions -- thinly sliced
  1                     bay leaf
  1           teaspoon  whole peppercorns
     1/2      teaspoon  ground cinnamon
     1/2      teaspoon  whole cloves
     1/4      teaspoon  ground nutmeg
  4                     carrots -- thinly sliced
  4             medium  new potatoes -- thinly sliced

Preparation:

In deep bowl, place meats, add wine, onions, bay leaf and spices. Mix lightly Cover and marinate in refrigerator 8 hours or over night. Preheat oven to 450 degrees. Place carrots and leeks in botton of deep 5 quart ovenproof lidded dish. Layer marinated meats, onions and potatoes until all are used, ending wih layer of potatoes on top. Pour marinade over meats and vegetables. Cover tightly and bake for 30 minutes. Reduce temperature to 350 degrees, and continue baking until meats are very tender (about 3 hours) Salt to taste

Nutritional Information:

103 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 17g Carbohydrate; 2mg Cholesterol; 21mg Sodium