Provencal Daube Lamb Stew with Côte du Rhône Wine
This red-wine version of Provencal Daube Lamb Stew is from Marie-Helene’s kitchen at Remember Provence. The owners of the online made-in-Provence boutique, use only seasonal ingredients and traditional handcrafted pottery from the region for cooking. They feel this combination produces the best culinary results. Daube is a slow-cooked wine stew in Provence. In this case, Avignonnaise daube is the Provencal culinary match to beef Bourguignon. The daube is slow-cooked in a traditional earthenware daubiere handcrafted in the village of Vallauris.
The specific pear-shaped design of a daubiere creates a traditional slow-cooker. The terracotta pot is large enough to hold all the ingredients (meat, vegetables, spices and wine) for the recipe. Similar to a casserole dish, a daubiere has a broad base, but then it narrows at the neck to retain the moist heat from the vegetables. There are piercings in a daubiere’s lid allowing steam to escape and liquid marinade to enter slowly.
Lamb Stew a Daube with Côte du Rhône Red Wine
- 1 Leg of Boneless Lamb minimum 1.5 kg (3.3 lbs)
- 200 g (7 oz) Bacon lardons * cut in small pieces
- 200 g (7 oz) Pork rind ** see below
- 200 g (7 oz) bacon bard *** see below
- 100 ml (3.5 oz) olive oil per 1 litre of wine
- 1/2 litre (2 cups) Red wine Côte du Rhône
- 4 Carrots
- 4 Onions
- 6 Garlic Cloves
- 1 sprig of Thyme
- 2 Bay Leaves
- 3 sprigs of Parsley
- 1 Celery stalk
- 1 Orange for zest
- Prepare the marinade with the wine, olive oil, 2 sliced onions, 4 cloves of garlic, and the herbs.
- Cut the lamb leg into large cubes of about 90 g (3 oz).
- Pierce each piece of bacon. Allow the meat to marinate for at least 2 hours.
- Chop the 2 onions and crush 2 cloves of garlic.
- Cut some coarse orange zest. Cut the remaining rind. Blanch together in a pan.
- Arrange the bards of bacon, the pieces of meat in the bottom of the daubiere, then cover with minced onions, then spices and so on alternating layers. One each layer, season very lightly (beware of salt already present in bacon).
- Arrange the orange peel in a bouquet garni in the center of the preparation.
- Filter the marinade with a sieve and pour over, taking care to reserve the equivalent of a large glass to pour on the daubiere lid after covering. Cover with bacon bards before closing with the lid.
- Cook over low heat, simmering for 5 hours.
- When there is no more marinade on the lid, the stew is sufficiently cooked, but you can still allow it to simmer without fear.