Brown meat in hot oil-butter mixture. Add onion and vegetable slices. Add bacon. After 10 minutes, add diced tomatoes, bouquet garni, wine and lemon zest. Season with salt and pepper. Cover and cook in oven at 160 degrees for 60 to 70 minutes.
Put peeled potatoes to roast. Fill up with water until they are covered. Cook again for 25 minutes.
Take out the stilt and the potatoes. Keep warm.
Strain meat juice. Bring to boil with juice of one lemon, reduce slightly, season, pour over meat. Serve sprinkled with plenty of parsley.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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