Lamb Daube Provencal
(adapted from CookingLight)
Ingredients
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 1.5-lb lamb meat, trimmed and cut into 1-inch cubes (you could also use chuck roast)
- salt and pepper
- 1 cup red wine (I used a malbec, wine gives it a rich depth of flavor)
- 2 cups chopped carrot
- 1 1/2 cups chopped onion (I also added parsnips & zucchini)
- 1-2 cups less-sodium beef broth (use more for soup-like and less for sauce-like stew)
- 1 tbsp tomato paste
- 1 tsp herbes de provence, 1.5 tsp thyme
- Dash of ground cloves, dash of cinnamon
- 1 (14 1/2-ounce) can diced fire roasted tomatoes
- 1 bay leaf
- Freshly grated Parmesan cheese for sprinkling
- pasta, taters, rice or quinoa to serve over
Directions
Heat oil and add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and add to slow-cooker.
Increase heat to medium-high. Add lamb to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove lamb from pan and add to slow-cooker.
Add wine to pan; bring to a boil, scraping pan to loosen browned bits and reduce down for 5 minutes.
Add wine, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next ingredients (through bay leaf) to the slow-cooker, stirring to combine.
Turn slow-cooker on high for 1 hour, then reduce to low for 6-7 hours more. Or you can just cook on low for 8 hours. It just needs to get nice and reduced.Serve over pasta, roasted potatoes, mashed potatoes, rice or quinoa. Sprinkle with Parmesan cheese. The possibilities are endless!
Leftovers Idea: This would also be great for the base of a shephard’s pie if you use less broth to make it sauce-like. Yum!
We had quinoa with it and I also added some spinach to get wilty 🙂
