SAVOURY
La Daube Provençale - Provençal Stew
Traditionally a Provençale Daube is made with beef or wild boar, but I love English lamb. I think it marries so well with the olives, the red wine and the oranges.
Serve with fresh pasta or crunchy bread and grated cheese. I am in heaven….
- Prep Time25 min
- Cook Time3 hr 30 min
- Total Time3 hr 55 min
- Serving Size4 - 6
Marinade (the day before):
- 1.5 L Red wine - like a good Côtes du Ventoux or Rhône
- 1 Onion
- 3 Cloves
- 2 Bay leaves
- 4 Carrots
- 2 Leeks
- 2 Celery sticks
Ingredients
- 2.5 kg Lamb shanks
- 2 Onions (Chopped)
- 250 g Smoked pancetta
- 2 Tbsp. Flour
- 1 Bouquet garni
- 100 g Black olives
- 1 Tbsp. Dried orange peel
- 2 Tbsp. Olive oil
For serving
- Zest of ½ an orange
- Fresh Basil & Parsley
The night before
Peel your onion, cut in half and pick the cloves in.
Peel and slice the carrots, leeks and celery.
Prepare the marinade by adding all the ingredients into the wine, cover and leave over night.
The next day
Take out and drain the pieces of meat from the marinade (reserve the marinade together with the vegetables).
In a cast iron casserole dish add 1 tablespoon of olive oil and brown the chopped onions with the pancetta.
Remove from the dish and add the rest of the olive oil and brown the meat. You might need to do this in small batches depending on the size of casserole.
When the meat is brown return the onion and pancetta to the dish and add the flour. Cook for a further 2 minutes or until it starts to thicken, then add the marinade including the vegetables & the bouquet garni. Bring to the boil for 4-5 minutes.
Season to taste and cook on a slow heat for about 3 hours or until the meat falls off the bone.
½ hour before the end of cooking, add the previously pitted black olives.
Serve with fresh pasta, grated parmesan, orange zest and fresh herbs.
Enjoy… Bon appetit! ♥♥♥
