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.