Provençal Lamb Daube

• FOR THE STEW:
• 2-1/2 pounds Lamb Shoulder, Cut Into 1-inch Cubes
• 1 Tablespoon Salt
• 1 teaspoon Cayenne Pepper
• 1/4 pounds Slab Bacon, Cut Into 1/2-inch Dice, Nitrate-free
• 1 head (Small Head) Fennel, Cut Into 8 Wedges
• 3 Roma Tomatoes, Quartered And Seeded
• 1/2 An Orange, Peel On, Cut Into Thin Slices
• 3 cloves Garlic, Peeled And Thingly Sliced
• 7 Small Yukon Potatoes, Peeled And Cut In Half
• 3 Small Carrots, Peeled And Cut Into 1-inch Pieces
• 1 Medium Onion, Halved And Cut Into Thick Slices
• 2 stalks Celery, Peeled And Cut Into 1-inch Pieces
• 1/2 cups Taggiasche Or Other Small Black Olives, Pitted
• 1-1/2 cup Burgundy Or Similar Red Wine
• 1 cup Beef Stock, Or Low-sodium Stock
• Italian Parsley, Chopped For Garnish
• FOR THE SACHET:
• 1 teaspoon Fennel Seeds
• 1 teaspoon Black Peppercorns
• 1 teaspoon Coriander Seeds
• FOR THE BOUQUET GARNI:
• 3 sprigs Basil
• 1 Bay Leaf
• 2 sprigs Thyme
• 2 sprigs Rosemary

1. 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.
2. Preheat oven to 380u0b0F 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 51/2-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.
3. Cover and place on a baking sheet. Bake for 30 minutes. Reduce temperature to 280u0b0F and bake for another 21/2 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.
4. 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!
5. 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."

stew, lamb shoulder, salt, cayenne pepper, ubc, head, tomatoes, orange, garlic, potatoes, carrots, onion, stalks celery, taggiasche, red wine, beef, italian parsley, fennel seeds, black peppercorns, coriander seeds, basil, bay leaf, thyme, rosemary

Taken from tastykitchen.com/recipes/soups/provenc3a7al-lamb-daube/ (may not work)