Name: Avignon Daube (Daube à l’Avignonnaise)
Yield: Servings: 6
Cuisine: French
Ingredients: 1 pound ripe, firm tomatoes, peeled, seeded, coarsely chopped; 6 ounces fresh pork rind, cut into 1-inch squares; Bouquet garni: Parsley (plus root, if possible), leek greens (if available), branch celery, thyme, bay leaf, strip of dried orange peel; ½ teaspoon finely crumbled mixed dried herbs; 1 medium onion, finely sliced; 1 medium carrot, finely sliced; Water (to cover); ¼ cup Cognac; Salt (preferably coarse); 10 ounces (2 thick strips) lean salt pork, cut crosswise into a dozen pieces; 1 bottle dry white wine; 3 cloves garlic, crushed; Salt, pepper; 1 calf’s foot, large upper bone removed, split, each half cut in two crosswise (or 2 split pigs’ feet); 2 tablespoons olive oil; Thyme, bay leaf; 5 garlic cloves, finely chopped; 3 ounces fresh fatback, cut into 1- by ¼-inch strips; 1 pound sweet onions, finely chopped; 5 pounds lamb shanks, boned, superficial fat removed

Preparation info

Servings:
6

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Were lambs’ trotters marketed in the United States, they would replace the calf’s foot or the pig’s feet in this recipe. White beans usually accompany this daube; fresh egg noodles seem to me the perfect accompaniment. The white wine may be replaced by red wine. The thyme may be eliminated from the bouquet and either it alone or a mixture of dried, crumbled herbs sprinkled over the layers of meats and vegetables. The presence of dried orange peel in a bouquet is specifically Provença