Best Lamb Daube Recipes

PROVENCAL LAMB DAUBE image

Categories Lamb

Yield 4-6

Number Of Ingredients 17

3 lb. lamb shoulder, cut into 1-inch cubes
2 tablespoons salt
2 teaspoons espelette or cayenne pepper
1/2 lb. slab bacon, cut into 1/2-inch dice
2 small heads of fennel, each cut into 8 wedges
3 plum tomatoes, quartered and seeded
1 small orange, peel on, cut into thin slices
4 cloves garlic, peeled and thinly sliced
7 small Yukon potatoes, peeled
3 small carrots, peeled and cut into 1-inch pieces
1 medium onion, halved and cut into thick slices
2 celery stalks, peeled and cut into 1-inch pieces
1/2 cup taggiasche or other small olives, pitted
1 1/2 cups Pinot Noir or similar red wine
1 1/2 cups chicken or veal stock, or low-sodium stock
1 sachet (2 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)

Steps:

1. Preheat oven to 380°F and place a rack in the center. 2. Season lamb on all sides with salt and espelette pepper. 3. Place half of the lamb and half of the bacon on the bottom of a 5 1/2-quart Dutch oven; top with half of the vegetables and orange slices. Repeat, creating two layers. 4. Add wine and stock followed by sachet and bouquet garni, being sure to submerge them. 5. Cover and place on a baking sheet. Bake for 30 minutes. Reduce temperature to 280°F and bake for another 2 1/2 hours. 6. Remove from the oven to rest at least 30 minutes before serving.

LAMB DAUBE image

Categories Lamb

Yield 8

Number Of Ingredients 28

Provençal Lamb Daube
Ingredients
5 lb. lamb shoulder, cut into 1-inch cubes
2 T salt
2 tsp. espelette or cayenne pepper
½ lb. slab bacon, cut into ½-inch dice
2 small heads of fennel, each cut into 8 wedges
5 roma tomatoes, quartered and seeded
1 small orange, peel on, cut into thin slices
4 cloves garlic, peeled and thinly sliced
14 small Yukon potatoes, peeled
5 small carrots, peeled and cut into 1-inch pieces
1 medium onion, halved and cut into thick slices
4 celery stalks, peeled and cut into 1-inch pieces
1 cup taggiasche or other small olives, pitted
2½ cups Pinot Noir or similar red wine
2 cups chicken or veal stock, or low-sodium stock
1 sachet (2 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)
Roasted Garlic Grits
Ingredients
1 bulb garlic
2 T extra-virgin olive oil
3 cups milk
2 cups water
1¼ cups instant grits
2 T butter
Salt and freshly ground pepper to taste

Steps:

Directions Preheat oven to 380°F and place a rack in the center. Season lamb on all sides with salt and espelette pepper. Place a third of the lamb and the bacon on the bottom of a 5½-quart Dutch oven and top with a third of the vegetables. Repeat, creating three layers of meat and vegetables, finishing with vegetables. Add wine and stock followed by 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. Serves 8. Garlic Grits: Directions Preheat oven to 350°F and place a rack in the center. Cut the head of garlic in half horizontally, brush cut halves with olive oil, and sprinkle with salt and pepper. Wrap in aluminum foil and bake for 30 minutes, or until the cloves are golden and cooked through. Let rest until cool enough to handle, then squeeze cloves from their skins into a medium saucepan. Add milk and water and bring to a simmer. Add grits in a gentle stream while whisking constantly and cook for another 10 minutes, continuing to whisk. Add butter, season to taste with salt and pepper, and serve with the lamb daube. Serves 8.