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Provencal Lamb Daube with Olives, Mushrooms, and Tomatoes

Provencal Lamb Daube with Black Olives, Mushrooms, and Tomatoes

Prepare this dish a day ahead and refrigerate. The flavors will develop and you can skim off the fat before reheating.
Course Main Dishes, Main Dishes and Wine Pairings
Cuisine French
Keyword Lamb Daube
Servings 8
Author Jane, adapted from "My Master Recipes," by Patricia Wells


  • 4 lbs. boneless lamb shoulder, cut into 3-oz. pieces, at room temperature
  • kosher salt and freshly ground black pepper
  • 2 bottles dry white wine, such as a lightly oaked Chardonnay
  • several sprigs fresh oregano, rosemary, and thyme
  • 2 bay leaves
  • 2 14 oz. cans diced tomatoes in their juice
  • 1 lb. fresh mushroom, de-stemmed and cut lengthwise in thick slices
  • 1/2 cup cured black olives, pitted and cut in half
  • fresh herbs for garnish such as parsley, thyme, rosemary, and oregano, chopped
  • cooked farro for serving
  • 3 tablespoons olive oil


  • In a large dutch oven , heat olive oil over medium-high heat until shimmering. Reduce the heat to medium and add several pieces of lamb, without crowding, sear on all sides about 5 minutes. Do this in batches to assure a good sear and browning. Remove each batch with a tong to a platter and season generously with salt and pepper.
  • Return the lamb to the pot and add wine, herbs, bay leaves, tomatoes, mushrooms, and olives. Cover the pot and braise at a gentle simmer over low heat for about 1-1-1/2 hours. The meat should be very tender, if not continue to braise, but not too long that the meat is oversaturated and watery.
  • Serve in shallow bowls with farro and garnished with herbs.