Lamb en Daube
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 ⓘ
Instructions
- 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 325F oven for 2 hours.
- Reduce heat to 300 and cook for another 1 1/2 hours.
- Finally, reduce heat to 275F 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 Chateau Cos d'Estournal.
Nutrition & Diet Analysis (per serving)
593
kcal
30% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).