Daube Provençale – Lamb Casserole From Provence

De-bone the leg of lamb from the butcher and cut into bite-sized pieces. Peel the garlic and cut the cloves in half. Remove the skin from the shallots and cut them in half. Lightly rinse olives. Remove stem and seeds from canned tomatoes.

Brown the pieces of meat in olive oil on all sides, season with salt and season with pepper. Add olives, shallots and garlic. Add spices and tomatoes and extinguish with red wine so that all ingredients are covered.

Add the tomato paste, cover and simmer gently over medium heat for 1 hour – the last 15 minutes with the lid off.

Serve with mashed potatoes or possibly pita bread. Serve with red wine.

Fetzer

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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