Lamb Daube Provencal

Lamb Daube Provencal
  • Servings: 10
  • Difficulty: moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 4 lbs. lamb shoulder cut into 1 1/2 inch cubes
  • 2 medium onions, thinly sliced
  • 1 lb. thinly sliced carrots
  • 1 bottle dry red wine
  • 6 sprigs each of thyme and rosemary
  • 15 juniper berries
  • 1/3 c. extra virgin olive oil (plus additional oil for sauteing)
  • 1/4 cup flour
  • 2 cups seeded and diced tomatoes
  • 6 cloves of garlic, roughly chopped
  • 2 Tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 qt. beef broth
  • 3/4 oz. basil leaves, finely minced
  • 8 anchovies fillets, rinsed and finely minced
  • 3 oz. pitted green olives, sliced


1. In a bowl, mix together the lamb, onions, carrots, red wine, thyme, rosemary, juniper berries and 1/3 c. olive oil. Let marinate for 1 day in the refrigerator.

2. The next day, strain the meat and vegetables. Save the marinade and separate the meat from the vegetables.

3. In a large pot, brown the lamb in additional olive oil. Remove from the pan.

4. In the same pot, brown the vegetables from the marinade. Once they are browned, add the meat back to the pot.

5. Sprinkle the meat and vegetables with flour. Cook for several minutes, stirring constantly.

6. Add the diced tomatoes and garlic. Continue cooking for several more minutes.

7. Add the tomato paste, reserved marinade liquid, salt, pepper, and beef broth.

8. Bring to a boil and cover. Place in a 300 F oven and cook until the lamb is very tender. This will take 2-3 hours.

9. When the meat is tender, remove from the oven and skim fat from the pan. If the liquid is too thick, add a small amount of water. If it is too thin, add a small amount of cornstarch mixed with cold water and bring the liquid to a full boil.

10. Stir in basil, anchovies, and green olives.

11. Serve immediately over pasta.
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