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
A daube refers to a slow-cooked meat stew. The ingredients always include wine, in this case, a white, herbs found in Provence, and usually lamb. Although, daube can easily be prepared with beef or even pork..
Hint: a moment after skimming, take some broth out and pour it on the lid as much as it can contain it. When the lid is empty again, the stew should be ready.
Note: you can use the daubiere in the oven to cook slowly and even more efficiently. Follow the same steps but adapt time.
One variation is to add peeled tomatoes to the broth.