Daube de Mouton à la Chanturgne

Name: Daube de Mouton à la Chanturgne (Lamb in Red Wine)
Cuisine: French
Ingredients: 8 carrots, peeled and chunked; 2 tomatoes, peeled and diced, or ¾ cup plum tomatoes, crushed; ¼ teaspoon pepper; 1 teaspoon salt; 1 teaspoon sugar; 6 small, whole, peeled potatoes; Minced parsley; 2 cloves garlic, minced; 3 cups dry red wine; 1 bay leaf; 1 large onion, sliced; 4 sprigs parsley; ¼ teaspoon thyme, or 1 branch; 4 (⅛-inch-thick) slices salt pork, diced; 3 pounds cubed, lean lamb; 3 tablespoons flour

Lamb in Red Wine

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

3 cups dry red wine
2 cloves garlic, minced
1 large onion

Europe
France
Main course
Mediterranean
Auvergne

Method

Put wine, garlic, onions, and herbs into a non-metal bowl. Add cubed lamb, cover, and refrigerate overnight, or for 8 hours.
Brown diced salt pork in a flame-proof casserole, or skillet. Spoon off all but about ¼ cup of fat. Add flour. Stir-cook about 1 minute. Drain