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French GP
Daube d'Agneau Provençale - Daube of Lamb, provence
style, with tomatoes and olives, possibly my favourite
dish
of all
Ingredients
4 lbs. lamb shoulder, boned, trimmed of fat & sinew and
cut into cubes (don't forget to make stock with the bones)
3 Tablespoons olive oil
4 onions, sliced
3 Tablespoons flour
1-1/2 cups red wine (use the same wine as you are planning
to serve)
1-1/2 cups veal or beef stock
5 cloves garlic, crushed
bouquet garni: 10 parsley stems, 1 thyme sprig, 1 bay leaf
tucked into the green part of a leek and tied into a
bundle (you can get ready made ones too)
2 lbs. tomatoes, peeled, seeded and chopped
rind of 2 oranges, pared in long thin strips
3/4 cup green olives
3/4 cup black olives
salt & freshly ground pepper
Method
Preheat oven to 325°F. Heat oil in flameproof casserole
and brown the lamb, a few pieces at a time, on all sides.
Remove meat. Add onions to casserole and sauté until they
start to brown. Stir in flour and brown also. Add wine,
stock, tomatoes, garlic, bouquet garni, orange rind, salt
and pepper. Return lamb to casserole, stir and bring just
to a boil. Cover and place in oven. Cook for 1-1/2 to 2
hours or until meat is very tender when pierced with a
fork. (During the cooking time, stir the daube
occasionally and add more stock if it looks dry).
While the daube is cooking, put the olives in a saucepan
of cold water. Place over med-high heat and bring to a
boil, then simmer for 3 minutes and drain. Ten minutes
before end of cooking, discard bouquet garni and orange
rind from the daube. Stir in the olives and taste for
seasoning.
Serve the daube from the casserole.
Make ahead: The daube can be made 3 days ahead and
refrigerated or frozen. Reheat on the top of the stove
slowly.
Wine Any of the classic French reds will accompany
this dish however as the GP is in this region I tend to go
for a mid priced Burgundy (cheap doesn’t appear to exist
here sadly)
By Phil Hitchings - the Grand Prix Gourmet
The
Grand Prix Gourmet Gallery
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