Best 2 Lamb Daube Recipes

Indulge in the Provençal glory of Lamb Daube, a rich and flavorful stew where lamb shanks are lovingly braised in a symphony of red wine, herbs de Provence, and aromatic vegetables. Originating from the sun-kissed region of Provence in southeastern France, this classic dish is a delightful dance of rustic charm and elegant refinement. As you embark on this culinary journey, discover the intricacies of a traditional Lamb Daube recipe, along with a vegetarian daube variation that captures the essence of this Provençal masterpiece without compromising on taste. Let your taste buds waltz through the vibrant flavors of these delectable dishes, perfect for a special occasion or a cozy family gathering.

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DAUBE PROVENCALE

Daube Provencale image

"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, then use shoulder," says chef Anthony Bourdain. This is an exclusive recipe from him.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
2 tablespoons butter
3 pounds lamb neck and shoulder with bones, or 2 pounds boneless lamb shoulder, cut into 2-inch pieces
Salt
Pepper
1/2 pound bacon, cut into lardons (thick, oblong chunks of country bacon)
1 small onion, finely chopped
1 celery rib, finely chopped
2 garlic cloves, crushed
1 tablespoon tomato paste
1 tablespoon flour
1 cup white wine
1 cup strong, dark veal, chicken, or lamb stock (got some demi-glace? sneak in a spoonful)
1 small carrot, coarsely chopped
1 Bouquet Garni
Zest of 1 orange
2 potatoes, peeled and "turned," meaning cut into small football shapes, or just cube the things into large dice
4 sprigs of flat parsley, chopped

Steps:

Prep the lamb: Heat olive oil in a Dutch oven on high heat. Add the butter. Foam it. Let it subside. Season the meat with salt and pepper. Sear on all sides in a 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 stew: Add the bacon to the still-hot pan and cook until it's crispy and has rendered out its fat. Remove the bacon from the pan and set aside.
Discard most of the fat and then add the onion, celery, and garlic to the pan. Cook over medium-high heat until the vegetables have caramelized (browned), about 5 minutes. Using the wooden spoon, stir in the tomato paste and cook for about 1 minute. Stir in the flour and cook for an additional minute. Stir in the wine and scrape up all that brown stuff.
Bring the wine to a boil, reduce by half, then add the stock (and a teaspoon of demi-glace if you have any). Bring back to a boil and reduce immediately to a simmer. Add the lamb, carrot, bouquet garni, orange zest, and bacon. Season with salt and pepper, cover the pot, and simmer over low heat for about 90 minutes, occasionally skimming the fat from the surface of the stew.
After 90 minutes, add the potatoes to the stew and cook until they are tender, about 12 to 15 minutes. Skim the stew a final time, making sure there's no film of fat floating on the surface, then serve in a big old bowl, garnished with the chopped parsley.

LAMB EN DAUBE

Lamb en Daube image

Provided by James Beard

Yield Serves 6

Number Of Ingredients 11

Ingredients

Shoulder of lamb, boned, larded, and cut in thick slices
Salt, freshly ground black pepper, thyme, basil
1 small onion, finely chopped
1 carrot, finely chopped
4 cloves garlic, finely chopped
Red wine
2 medium onions, chopped
8 slices bacon or salt pork, chopped
1/2 cup chopped parsley
Orange rind
Slices of larding pork

Steps:

Put the lamb slices in a deep pan with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon basil, and 1 teaspoon thyme, small chopped onion, carrot, 2 finely chopped cloves garlic, and enough red wine to cover. Marinate for 2 hours.
Arrange one half of the lamb slices on the bottom of a terrine or casserole. The meat must be packed in to fit together tightly, so be sure select the right size casserole. Add a layer of the chopped onion, bacon or salt pork, and remaining garlic with the parsley and a little thyme and basil, all mixed together. Top with a few pieces of orange rind. Arrange rest of meat in casserole, packing it tightly on top of the layer of seasoning. Strain the marinade and add enough of the liquid to barely cover the meat. Put strips of larding pork on top, cover and bake in a 325°F oven for 2 hours. Reduce heat to 300° and cook for another 1 1/2 hours. Finally, reduce heat to 275°F and cook for 1 hour.
This dish can be served either hot or cold. Serve it with boiled potatoes and a crisp green salad. With this, drink a red wine such as Château Cos d'Estournal.

Tips:

Use high-quality lamb for the best flavor. Look for lamb that is well-marbled and has a bright red color.
Brown the lamb in batches to avoid overcrowding the pan and ensure even cooking.
Use a Dutch oven or other heavy-bottomed pot to make the daube. This will help to distribute the heat evenly and prevent the lamb from sticking.
Add plenty of vegetables to the daube, such as carrots, celery, and onions. These will add flavor and texture to the dish.
Use a good quality red wine for the daube. A full-bodied wine, such as a Cabernet Sauvignon or Merlot, will add depth of flavor to the dish.
Simmer the daube for at least 2 hours, or until the lamb is fall-off-the-bone tender.
Serve the daube with mashed potatoes, egg noodles, or rice.

Conclusion:

Lamb daube is a classic French dish that is perfect for a special occasion. It is a rich and flavorful stew that is sure to impress your guests. With its tender lamb, hearty vegetables, and delicious red wine sauce, lamb daube is a dish that is sure to become a favorite.