Lamb Stew (French Daube d'Agneau Provençale)

french-daubeagneauprovencale2 Daube is a stew made with meat braised in wine, vegetables, garlic and herbs de Provence, and is traditionally cooked in a daubière, or a braising pot. Lamb's shoulder marinated in wine, brandy and herbs, orange peel, onions and bacon give all the flavours to this unmistakable and tasty recipe. You don’t brown the meat or caramelize the onions, you just prepare the vegetables and layer everything in a big pot (I used my Le Creuset) and throw it in the oven at two different temperatures and voilá, you have one amazing stew to serve that will keep the compliments coming!

2½ lb lamb shoulder, cut into 1" cubes
1 Tbsp. sea salt
1 tsp. cayenne pepper
¼ lb. slab bacon, cut into ½" dice
1 small head fennel, cut into 8 wedges
3 roma tomatoes, quartered and seeded
½ orange, peel on, cut into thin slices
3 cloves garlic, peeled and thinly sliced
7 small Yukon potatoes, peeled and cut in half
3 small carrots, peeled and cut into 1" pieces
1 medium onion, halved and cut into thick slices
2 celery stalks, peeled and cut into 1" pieces
½ cup taggiasche or other small black olives, pitted
1½ cups Burgandy or similar red wine
1 cup beef stock
1 sachet (1 tsp. each fennel seeds, black peppercorns, and coriander seeds wrapped in cheesecloth and tied with butcher’s twine)
1 bouquet garni (3 sprigs basil, 1 bay leaf, 2 sprigs thyme, and 2 sprigs rosemary, tied with butcher’s twine)

Garnish:
Italian parsley, chopped

Preheat oven to 380°F and place a rack in the center.

Season lamb with salt and cayenne pepper. Place one-half of the lamb and the bacon on the bottom of a 5½-quart Dutch oven and top with one-half of the vegetables. Repeat, finishing with vegetables.

Add wine and stock followed by the sachet and bouquet garni, being sure to submerge them.

Cover and place on a baking sheet. Bake for 30 minutes.

Reduce temperature to 280°F and bake for another 2½ hours. Remove from the oven to rest at least 30 minutes before serving, or cool, refrigerate and serve 2-3 days later. Warm gently.

Makes 6 servings.