Daube dAgneau Provenale Braised Lamb Provenale

Portions: 12 Portion size: 4 oz (125 g)

2 floz (60 mL) sauce U.S. Metric Ingredients

Procedure

8 lb to taste to taste as needed 4 oz

3 oz 112 oz

1 oz

2 tsp

4 tsp 4 tsp 112 qt

(2 bottles)

3.8 kg to taste to taste as needed 125 g 90 g 45 g 30 g 5 g 10 g 10 g 1.5 L (2 bottles)

Lamb shoulder (see note)

Salt

Pepper

Carrot, large dice Onion, large dice Shallot, large dice Garlic cloves, halved Dried Marjoram Dried Basil Dried Rosemary Heavy red wine

1. Trim the lamb shoulder of excess fat and sinews.

2. Season the lamb with salt and pepper. Brown in hot oil in a braising pan.

3. Add the carrot, onion, shallot, and garlic. Sweat the vegetables.

4. Add the herbs. Deglaze the pan with the red wine, cover, and place in the oven to cook at 350°F (175°C) for 212-3 hours.

5. Remove from the pan and strain the cooking liquid.

10 oz

300 g

Onion, chopped fine

1 oz

30 g

Garlic, chopped fine

112 floz

50 mL

Olive oil

1 lb 10 oz

800 g

Tomatoes, peeled,

seeded, and diced

1 tsp

5 g

Tomato paste

4 oz

125 g

Finely chopped black

olives

to taste

to taste

Salt

to taste

to taste

Pepper

6. Sweat the onion and garlic in olive oil. Add the diced tomato and the tomato paste. Stir well and cook for a few minutes. Add the chopped olives, season, and cook until thick.

7. Degrease the lamb cooking liquid. Mix in the tomato mixture. Cook for a few minutes to allow the flavors to blend.

8. Adjust the seasoning.

9. Serve the lamb sliced, with the sauce on top.

Per serving:

Calories, 370; Protein, 34 g; Fat, 17 g (41% cal.); Cholesterol, 80 mg; Carbohydrates, 11 g; Fiber, 2 g; Sodium, 190 mg.

Note: This recipe specifies bone-in lamb shoulder. The lamb is sliced from the bone after cooking. If desired, substitute 4V2 lb (2 kg) trimmed, boneless lamb shoulder for ease in handling. The result will be somewhat less flavorful, however, because the bones contribute to flavor and to the texture of the sauce.

Continue reading here: Veal Shank with Orange

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