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.
Servings 8
Ingredients
- 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
Instructions
- 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.