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Lamb Daube
From 1,000 Gluten-Free Recipes, by Carol Fenster

A daube (pronounced dohb) is a French-style lamb stew simmered in wine, tomatoes, and herbs – with a hint of citrus. For the heartiest flavor, it should be marinated overnight or all day so plan ahead when deciding to serve it. My version has a slight Provençal slant and is equally good, if not better, when reheated the second day. Serve it with a crusty homemade gluten-free French Yeast Bread and you have a wonderful meal for a cool night.

Ingredients:

1 lamb shoulder (about 2 pounds), cut in 1-1/2-inch cubes
2 large whole yellow onions, peeled and cut into 1/2-inch slices
24 baby carrots
2 garlic cloves, minced
2 strips orange zest
1 bay leaf
1 Tbsp dried herbes de Provence
2 tsp salt
1 tsp freshly ground black pepper
1/2 bottle dry red wine (1-1/2 cups)
1/4 cup cornstarch
2 Tbsp olive oil
1 can (14 to 15 ounces) petite diced tomatoes, including juice
1 Tbsp anchovy paste (optional)

Instructions:

1. In a heavy-duty food storage bag, combine the lamb, onions, carrots, garlic, orange zest, bay leaf, herbes de Provence, salt, pepper, and wine. Marinate all day or overnight, stirring occasionally. Remove the lamb and the onions with a slotted spoon or ladle and transfer to a plate covered with paper towels to drain; reseal and set aside the bag of marinade.

2. Place a rack in the middle of the oven. Preheat the oven to 325°F (160°C). Pat the lamb cubes dry and dust the lamb and onions with cornstarch.

3. In a Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat and cook the lamb and onions, a few pieces at a time, until well-browned on all sides. Add the reserved marinade, tomatoes and anchovy paste (if using) to the Dutch oven, increase the heat to high, and bring the daube to a boil. Cover the Dutch oven and transfer it to the preheated oven.

4. Cook the daube 1-1/2 to 2 hours or until the lamb is very tender. Stir occasionally, adding water (or wine) if the stew looks dry. Serve hot.

Yield: Makes 4 servings



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