I decided to riff off a version Vongerichten suggested: just diced lamb and vegetables simmered in wine until tender. At the last minute I wanted to add some bacon as a nod to Soltner, but all I had in the fridge were a few slices of prosciutto, so I shingled them on top. As the dish cooked, instead of summoning my inner Alsatian and doing much-needed laundry, I took a nap. When I woke, the house was filled with the inviting smell of wine and stewing onions, an aroma that has filled Alsatian houses for centuries. I scooped out a steaming bowlful. The lamb was tender, the potatoes buttery, the broth potent, and the prosciutto crisp and salty. Just like that, I had added my own version of bacheofe to my repertoire of winter stews.