Daube Provençale

Name: Daube Provençale
Yield: Serves 4
Cuisine: French
Ingredients: 1 small carrot, coarsely chopped; 1 cup/225 ml strong, dark veal, chicken, or lamb stock (got some demi-glace? sneak in a spoonful); 2 potatoes, peeled and “turned,” meaning cut into small football shapes, or just cube the damn things into large dice; 4 sprigs of flat parsley, chopped; 1 bouquet garni; zest of 1 orange; 1 tbsp/14 g flour; 1 tbsp/14 g tomato paste; 2 garlic cloves, crushed; 1 celery rib, finely chopped; 1 small onion, finely chopped; ½ lb/225 g slab bacon, cut into lardons; salt and pepper; 1 cup/225 ml white wine; 2 tbsp/28 g butter; 2 tbsp/28 ml olive oil; 3 lb/1.35 kg lamb neck and shoulder, with bones or 2 lb/900 g boneless lamb shoulder, cut into 2-inch/5-cm pieces

Preparation info

Serves
4

Difficulty
Medium

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

The best cut of meat for this dish is the neck, bone still in. But if you can’t, for some reason, find neck, or prefer boneless meat (you poor deluded bastard), then use shoulder.

Ingredients

2 tbsp/28 ml olive oil
2 tbsp/28

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Method

Prep the Lamb

Heat the olive oil in the Dutch oven on high heat. Add the butter. Foam it. Let it subside. Season the meat with salt and pepper. Sear it on all sides in the hot pan, in batches if need be, until all of it is deep, dark brown. When browned, remove from the pan with the tongs and set aside.

Ingredients

Method

Prep the Lamb

Cook the