Next stop Magny Cours.
Just because I never could go to Nevers, this one is from Provençal as it is one of the nicest areas I've ever been to. So don't argue about this, allright?
Daube d'Agneau ProvençaleDaube of Lamb, provence style, with tomatoes and olives
Ingredients
4 lbs. lamb shoulder, boned, trimmed of fat & sinew and cut into cubes
3 Tablespoons olive oil
4 onions, sliced
3 Tablespoons flour
1-1/2 cups white wine
1-1/2 cups veal or beef stock
4 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
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
Preheat oven to 325°F.
1. Heat oil in flameproof casserole and brown the lamb, a few pieces at a time, on all sides. Remove meat.
2. Add onions to casserole and sauté until they start to brown.
3. Stir in flour and brown also.
4. Add wine, stock, tomatoes, garlic, bouquet garni, orange rind, salt and pepper.
5. Return lamb to casserole, stir and bring just to a boil.
6. 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).
7. 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.
8. Ten minutes before end of cooking, discard bouquet garni and orange rind from the daube.
9. Stir in the olives and taste for seasoning.
To serve:
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.
Actually, even if these guys are, like me, a bunch of wino's (not whineo's) have your
anyway, just as you like it!