Daube d’Avignon

Lamb, Vegetable, and Herb Stew

Preparation info

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Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This hearty dish does not need an expensive cut of lamb or rare fresh vegetables, yet it is very special. It must marinate overnight before cooking. It freezes well and reheats beautifully, so make a generous amount. Serve with a fresh mixed green salad and a robust white wine.


  • 1 4-pound lamb shoulder, cut into 2-inch cubes
  • 3 carrots, thickly sliced
  • 3 onions, chopped
  • 5 tablespoons olive oil
  • 1 tablespoon rosemary
  • 2 teaspoons thyme
  • 2 bay leaves
  • 3 2-inch pieces orange rind
  • 1 teaspoon salt
  • freshly ground black pepper
  • cup chopped lean salt pork
  • 3 garlic cloves, chopped
  • 2 cups dry white wine
  • 1 cup white (Great Northern) beans, dried
  • 2 tablespoons chopped parsley


Place the lamb (and bones if you have them—they will give additional flavor), carrots, onions, and the olive. oil in a large bowl. Sprinkle with the rosemary, thyme, bay leaves, orange rind, and salt and pepper and refrigerate overnight. Also soak the beans overnight in 3 cups of water.

The next day, cook the beans (see instructions on the package for cooking time) until tender. Heat 3 tablespoons of the marinade oil in a heavy-bottomed pan (preferably a Doufeu). Add the salt pork, half of the carrots and onions from the marinade, the garlic, and the lamb. Sprinkle again with salt and pepper and cover with the rest of the carrots and onions. Add the wine. Lower the flame and simmer, covered, for 2 hours, or until very tender. Remove the bay leaves and orange rind. Add the beans and check the seasoning. Simmer for 5 minutes.

Serve in a warm shallow dish sprinkled with parsley.