Stéphane Raymond, our butcher in Provence, offered this daube in his prepared foods case one winter weekend. It looked delicious, and having no time to prepare dinner that evening, I took home a portion. It was so fantastic that I begged for the recipe the next day, and now I can share it with you. Make this a few days in advance for a deeply flavorful braise that can be served with rice or èpeautre (Provençal wheat berries) and shared among friends. It can also be prepared with beef, using two or three different cuts of meat, choosing from the top or bottom round, head of round, shoulder, or shoulder blade, neck, or short ribs.
8 SERVINGS
EQUIPMENT: A 6-quart (6 l) cast-iron pot with a lid; 6 warmed bowls.
3 tablespoons extra-virgin olive oil
About 4 pounds (2 kg) boneless lamb shoulder (see Note), cut into 3-ounce (90 g) pieces (about 2 x 3 inches/5 x 7.5 cm), at room temperature
Fine sea salt
Coarse, freshly ground black pepper
2 bottles (750 ml each) dry white wine (such as a young Chardonnay)
Several fresh oregano, rosemary, and thyme sprigs
Several bay leaves
Two 14-ounce (400 g) cans diced Italian tomatoes in their juice
1 pound (500 g) fresh mushrooms, rinsed, trimmed, and cut lengthwise into thick slices
1/2 cup (125 ml) best-quality cured black olives, pitted and halved
Fresh herbs, such as minced parsley, rosemary, or oregano, for garnish
Cooked rice or épeautre (Provençal wheat berries), for serving (optional)
1. In the pot, heat the olive oil over medium-high heat until shimmering. Reduce the heat to medium and add several pieces of the lamb, searing on all sides. Do not crowd the pan, and be patient: Good browning is essential to achieve depth of flavor. Continue to sear the meat in batches, about 5 minutes per batch. Use tongs (to avoid piercing the meat) to transfer the seared lamb to a platter. Immediately season generously with salt and pepper.
2. Return all the lamb to the pot. Add the wine, herbs, bay leaves, tomatoes, mushrooms, and olives, cover, and braise at a gentle simmer over low heat until the meat is very tender, 1 to 1-1/2 hours. Taste the daube from time to time; adjust the seasoning and check the doneness of the meat. Braise too briefly and the meat will be tough; too long, and the meat could become oversaturated and watery. Let your palate be your guide.
3. Serve in the warmed bowls, garnish with herbs, and accompany, if desired, by rice or grains such as èpeautre.
MAKE-AHEAD NOTE: Like all braised meat dishes, this one actually benefits from being prepared a day or two in advance and then refrigerated. Before reheating, skim off and discard any fat that may have risen to the surface.
WINE MATCH: Why not try our very own peppery red Côtes-du-Rhône, Clos Chanteduc? It’s largely a blend of Grenache and Syrah, with many of the vines dating from the 1950s.