This daube is the perfect winter night dish since it's hearty, comforting and can be made in a crock-pot! We know how hard it is to motivate yourself to cook when it's pitch black out by 5 p.m., so this stew is the perfect remedy. Place the ingredients in your slow cooker before you leave for work and let them cook until perfection. By the time you get home, dinner will be ready!
Provencal crock-pot lamb daube
Recipe adapted from My Recipes
Serves about 8
- 2 pounds lamb shank or shoulder, removed from bone and cut into bite-size pieces
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 8 garlic cloves, crushed
- 1 cup dry red wine, like Merlot or Cabernet
- 2 cups chopped carrots or parsnips
- 1-1/2 cups chopped onion
- 1-1/2 cups chopped potato
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 2 teaspoons rosemary
- 1 (14-1/2-ounce) can diced tomatoes
- 1 bay leaf
- Noodles or rice to serve over (optional)
- Liberally season the lamb with salt and pepper.
- Heat the olive oil in a Dutch oven over medium-high heat. Add 3 cloves of garlic and cook until just softening, about 2 minutes. Add the lamb shanks/shoulder and cook until browned on both sides. Remove from the pan.
- Add the wine to the pan and bring the mixture to a rapid boil, scraping the bits from the bottom of the pan. Add the remaining garlic, lamb, carrots, onion, potato, beef broth, rosemary, diced tomatoes, bay leaf and additional salt and pepper. Bring the mixture to a boil.
- Add the lamb to the basin of a crock-pot. Pour the vegetable mixture over it and stir to combine. Cover and cook on medium for about 5 hours. Serve over noodles and enjoy!