Provencal Lamb Stew Daube with White Wine
This recipe for Provencal lamb stew comes from the kitchen at Remember Provence. Marie-Helene and Emmanuel use only the freshest ingredients and traditional pottery for the best results. Daube is a slow-cooked wine stew in Provence. This main course is the Provencal equivalent of beef Bourguignon.
This lamb stew is made with white wine in a daubiere (handcrafted earthenware pottery) that is an excellent method for slow-cooked meals. The ingredients always include wine, in this case, a white, herbs typically found in Provence, and lamb. Although, daube can easily be prepared with beef or even pork (see links to other recipes below).
Lamb Daube with White Wine
- 1 Leg of Lamb
- 1 bottle (750 ml) White Wine
- 2-3 Carrots
- 3 Onions
- 1 Bouquet Garni at least thyme and laurel, tied together
- 4 Garlic Cloves
- 6 Soup Spoons olive oil
- 4 Soup Spoons Wheat Flour
- Cut the lamb into cube-sized pieces.
- Chop the onions.
- Pour the olive oil in a skillet and heat.
- Fry the onions in the skillet until translucent, and then add the meat to sear on all sides.
- Add the flour and make it stick to the meat (we call that « singer la viande » in French).
- Meanwhile, slice the carrots, and crush the garlic cloves.
- When the meat is browned, remove from skillet and put in the daubiere (*see above).
- Add the white wine.
- Add the carrots, the bouquet garni and season with salt and pepper to taste.
- Cover the pot and stew at least two hours on a very low heat with a simmer mat underneath (note: this mat can be replaced by a flat frying pan in order to protect the daubiere from too much heat ).
- Then, remove the lid from the daubiere and allow the juices to reduce. If it’s too greasy, skim the excess to remove.