Provençal Lamb Daube

Note you will also need a square of cheesecloth and two pieces of kitchen twine, for assembling your sachet and bouquet garni. The sachet ingredients should be wrapped in cheesecloth and tied with butcher’s twine. And twine can also be used to bind together the bouquet garni.

Preheat oven to 380°F and place a rack in the center. Season lamb with salt and cayenne pepper. Place half of the lamb cubes and the bacon on the bottom of a 5½-quart Dutch oven and top with half of the vegetables and fruit. Repeat layers finishing with vegetables. Add wine and stock followed by sachet and bouquet garni, being sure to submerge them.

Cover and place on a baking sheet. Bake for 30 minutes. Reduce temperature to 280°F and bake for another 2½ hours. Remove from the oven to rest at least 30 minutes before serving. Or cool, refrigerate and serve 2 or 3 days later. Warm gently before serving. Serves 6.

This dish was adapted from Daniel Boulud’s recipe, though he suggests serving with roasted garlic grits. As my husband is not a fan of grits, we opted for egg noodles, though I think it’s perfect on its own!

Daniel Johnnes, wine director of Daniel Boulud’s restaurants, suggests pairing this with a rich, full-bodied wine from the southern French appellation of Bandol. “This Mediterranean region produces lush, earthy wines that pair beautifully with roasts, stews and grilled meats, especially lamb.”