Daube de Mouton à la Chanturgne

Lamb in Red Wine

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  1. Put wine, garlic, onions, and herbs into a non-metal bowl. Add cubed lamb, cover, and refrigerate overnight, or for 8 hours.
  2. 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