Daube Provençale

Preparation info
  • Serves


    • Difficulty


Appears in

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.


  • 2 tbsp/28 ml olive oil
  • 2 tbsp/28


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.

Cook the