Name: La daube de mouton issaly (Madame Issaly’s lamb stew)
Yield: Serves 4
Cuisine: British
Ingredients: ½ bottle red wine (Domaine de Ramaye, of course); 2 tbsp walnut oil; 3 large cloves garlic, chopped; 2 tomatoes, skinned and chopped; 2 carrots, chopped; 1 onion, chopped; 25 g flour; 110 g salt belly of pork, cut into cubes; A good piece of pork rind (optional); 1 kg boned shoulder of lamb, cut into chunks; 1 pig’s trotter split in half (optional); salt and pepper; pinch of quatre-épices; bouquet garni

Preparation info

Serves
4

Difficulty
Complex

Appears in

Magrets & Mushrooms

By Jeanne Strang

Published 2024

About

Just as Madame Issaly at Domaine de Ramaye in Gaillac has given us the ultimate in Coq au vin, her slow-cooked lamb stew must be the best there is: rich and flavoursome. You will need to start two days ahead of time, so this is hardly fast food. So much the better.

Ingredients

110 g salt belly of pork, cut into cubes
A good piece of pork rind (optional)
1

Method

Day One

Put the belly of pork in a large pan of cold water with the rind and the trotter. Bring slowly to the boil and cook gently for 30 minutes. Drain and discard the water.

Put them in a large shallow dish with the lamb and all the other ingredients. Stir to combine well and leave to marinate in a cool place for at least 6 hours.