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 large Dutch Oven or stockpot
- 1 Daubiere 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
Ingredients for the Lamb Stew:
- ¼ cup Olive Oil
- 10 Carrots peeled and thinly sliced
- 1 Sweet Onion peeled and sliced
- 2 Celery Ribs diced
- 1 Leek cleaned and diced
- 10 cloves Garlic sliced ‘good fellas’ thin
- 3 lbs Boneless Lamb Shoulder cut into 1-inch cubes
- 2 tsp Piment d’ville
- 2 tsp Herbes de Provence
- Sea Salt to taste
- 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.
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