Provençal Lamb Daube

 

Borrowed from:

https://www.elledecor.com/life-culture/food-drink/a2930/provencal-lamb-daube-recipe-a-67304/

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)

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.