Provencal Lamb Daube Inspired by Gui Gedda
François de Mélogue · Lamb · Main Course · Provencal Recipes · TasteLearning to cook traditional Provencal dishes with the legendary Gui Gedda is no exception. If you are lucky enough to find a copy of his culinary masterpiece Cooking School Provence you will glean wonders from the man that chefs around the world refer to as the Pope or Marcel Pagnol of Provencal cuisine.
Gedda’s approach is conveyed so most beginner and amateur cooks can execute a meal worthy of 5-stars. His basic techniques rely on knowing how, when and where to source or choose the very best local ingredients. Follow Gedda’s lead by preparing your dish with the best and freshest ingredients. This recipe is my adaptation of Gui Gedda’s Lamb Daube, and you can enjoy more classic French stews here.
Provencal Lamb Daube 'Gui Gedda'
This slow-cooked daube is just the thing for cold winter nights. These wonderful aromas wafting through your kitchen as tender lamb cooks gently in a rich, savoury rose and herb-infused broth. And if you have the willpower not to eat it right away, it truly is best made a day in advance and then reheated upon serving.
Equipment
- 1 Dutch oven (9-quart) or stockpot
- 1 daubière if you have one
Ingredients
Ingredients for the Herbal Rosé Infusion:
- 1 bunch rosemary
- 1 bunch thyme
- 4 bay leaves
- 10 Juniper Berries
- 10 black peppercorns
- 1 segment Dried Orange Peel roughly 4 inches long
- 1 bottle rosé wine
Ingredients for the Lamb Stew:
- ¼ cup olive oil
- 10 carrots peeled and thinly sliced
- 1 sweet onion peeled and sliced
- 2 ribs celery diced
- 1 leek cleaned and diced
- 10 cloves garlic sliced ‘good fellas’ thin
- 3 lbs lamb shoulder boneless, cut into 1-inch cubes
- 2 tsp piment d'Ville
- 2 tsp herbes de Provence
- sea salt to taste
- freshly ground black pepper to taste
- 2 tbsp lavender honey
- 1 tsp nutmeg freshly grated
Instructions
Prepare Herbal Rosé Infusion:
- Bring eight quarts of water to a boil with the rosemary, thyme, bay leaves, juniper berries, black peppercorns and dried orange peel.
- Simmer 15 minutes
- Then add the bottle of rosé.
- Continue simmering until the infusion has reduced by fifty percent.
- Strain out herbs, and save liquid for making the stew.
Prepare the Lamb Stew:
- Sauté carrots, sweet onion, celery, leeks and garlic in olive oil.
- Cook five to ten minutes, or until the vegetables are soft.
- While vegetables are cooking, season lamb shoulder with piment d’ville, herbes de Provence, sea salt, pepper and lavender honey.
- Sauté lamb shoulder in oil over high heat until browned, about seven minutes.
- Then add lamb shoulder to vegetables, cover with Herbal Rosé Infusion.
- Season with freshly grated nutmeg.
- Bring to a boil.
- Then reduce to a simmer and cook covered until tender, about 2 - 3 hours.
- Serve the stew in large warmed bowls with mashed potatoes, roast potatoes, rice or nothing at all.
Notes
Dried oranges are a common element used in Provençal cooking. They are so easily made it almost embarrasses me to think I used to buy them. Simply peel an orange and hang the peel to dry in a breezy, cool and dry place for five days, or until fully dry. Lends an intense, concentrated orange flavour to everything it is cooked with.
Tried this recipe?Let us know how it was!
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Lemon, Garlicky, Rosemary Lamb Shoulder
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Grilled Lamb Kebabs
Easy to prepare, but allow enough time to marinate before cooking.
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Moroccan Lamb Mechoui
Since I do not have enough people to feed a proper mechoui to I generally cook a leg or preferably a shoulder of lamb. The shoulder lends itself to the longer cooking time and yields incredibly tender and juicy meat. I marinate the lamb for at least two hours but preferably overnight. I like to cook the mechoui in a hot smoker or charcoal grill but an oven at 375°F will work as well. Serve with saffron rice or golden couscous.
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Slow-roasted leg of lamb might is very easy to make. The rosé with pink peppercorns and honey make for a delicious glaze. The lamb looks almost lacquered when it's finished cooking.
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