Daube de mouton

Name: Daube de mouton (Daube of lamb with red wine marinade)
Cuisine: French
Ingredients: 4 carrots, sliced; 2 onions, sliced; 1.25 kg/3 lb boned shoulder of lamb; 1 bouquet garni (thyme, parsley and bay leaf); 1 bouquet garni (thyme, parsley and bay leaf); 1 bouquet garni (thyme, parsley and bay leaf); 1 bouquet garni (thyme, parsley and bay leaf); 2–4 tablespoons tomato concentrate; 2 tablespoons finely chopped parsley; 1 clove garlic, finely chopped; 600 ml/1 pint hot beef stock; 600 ml/1 pint red wine; 4 tablespoons olive oil; salt and ground black pepper; salt and ground black pepper; thin strips green bacon; 1 Spanish onion, sliced; 100 g/4 oz green bacon, diced; thin strips pork fat

Daube of lamb with red wine marinade

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

1.25 kg/3 lb boned shoulder of lamb

Europe
France
Provence
Main course
Gluten-free

Method

Cut the lamb into large, even-sized cubes; lard each piece with thin strips of pork fat and green bacon and place in a large bowl or earthenware casserole with sliced onions and carrots, a bouquet garni, salt, pepper and red wine. Marinade overnight.

Pre-heat the oven to slow (150°C/300°F/Mark 2)