Lamb Daube
by Table 301, Tastemaker in Residence - Recipe by Teryi Youngblood, Passerelle Bistro
Ingredients
3 lb lamb (shoulder is best) cut into 1” cubes
Salt and espelette pepper to taste
4 Tbsp oil
½ lb slab bacon diced
1 small onion peeled and quartered
3-5 carrots peeled and cut into 1” chunks
4 ribs of celery cut into 1” pieces
1 large bulb of fennel cut in half then ½” slices
6 small waxy potatoes peeled and halved
3 cloves garlic peeled and smashed
4 tomatoes, seeded and chopped
1 orange, juice and zest
2 cup red wine
2 cup veal or chicken stock
Sachet of black peppercorns and coriander seeds (about a tsp each) and 2 bay leaves
Bouquet garnis of thyme, rosemary and parsley
Instructions
- Set oven to 325˚
- Heat oil in a dutch oven over moderate heat
- Season lamb with salt and espelette
- Sear in hot oil and remove to holding dish
- In same pan, render bacon until crisp
- Remove bacon to holding dish with lamb
- Pour out most of the fat and lower heat
- Layer in the vegetables in order of ingredient list
- Pour in juice and sprinkle with zest and a little salt
- Add red wine and stock then bring to a low simmer
- Tuck in sachet and bouquet garnis until submerged in liquid
- Cover with lid and place in oven for 2 hours
- Check seasoning before serving with a huge chunk of baguette