PROVENCAL LAMB DAUBE

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.