I've had some unpleasant experiences with this 'bonne femme' business. Both the loin of pork and loin of lamb were letdowns. I like the idea of 'a la bonne femme'--the combination of meat, potatoes, onions and cured pig is a winner--but I haven't been pleased with the results so far. The potatoes and onions always end up undercooked.
I've modified the veal a la bonne femme recipe with past failures in mind. I've given the potatoes a good half hour or so to roast in the casserole uncovered. I also deglazed the pan after browning the potatoes, onions and meat and added the reduced liquid to the casserole: ideally it'll improve flavour but, I'm hoping, it'll half steam the potatoes and meat.
The extra effort was worth it.
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