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).