A delicious Iberico stew

- Marinate the Iberico for 1 hour, sprinkled with salt, pepper and ground coriander in the amontillado.
- Cut the vegetables into wide strips and fry them in 75 g golden brown butter for 5 minutes, let them cool.
- Cut the oranges in thick slices.
- Melt 75 g butter together with the oil and when golden brown bake the meat on each site till brown, take it out of the pan, put the orange slice on the bottom, turn them twice and than add the anchovy and broth. Place the meat on top, put the lid on the pan and let it simmer for 3 hours.
- Add the vegetables the last 30 minutes.
- Serve with potato parsnip puree where a beurre noisette is added to taste and a glass of Amontillado wine