The Maxwell Q. Klinger Lamb and Pork Ecstasy

The Maxwell Q. Klinger Lamb and Pork Ecstasy
1 1/2 lbs. lean lamb stewing meat, in cubes
1 1/2 lbs. lean pork stewing meat, in cubes
3 stalks celery, chopped
3 carrots, chopped
1 onion, chopped
1/2 lb. baby carrots
1/2 lb. fresh broccoli
1/2 lb. baby onions
1/3 cup cognac
1 2/3 cups dry white wine
Chicken stock
1/2 tsp. ground mace
1/4 tsp. cinnamon
1/2 tsp. salt
fresh ground pepper to taste

Mix cognac, wine, mace, cinnamon and 1/2 tsp. salt. Pour over meat cubes in shallow bowl. Chill overnight, stirring occasionally. Drain meat. Reserve 3/4 cup marinade.
Mix chopped celery, carrot and onions and layer in bottom of large Dutch oven or ovenproof dish. Pour reserved marinade over top and simmer for 5 minutes. Layer meat cubes and sprinkle with 2 tsp. salt. Cover and bake at 350F for 1 1/2 to 2 hours or until meat is tender.
Steam baby carrots, broccoli and baby onions.