Lamb Daube

Instructions

1. Marinate the lamb
   In a large bowl, place the lamb chunks and pour over the red wine. Add half the chopped onions, 3 cloves of minced garlic, and the bouquet garni. Cover and refrigerate for at least 4 hours or overnight for the best flavor development.
2. Prepare the base
   Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the bacon lardons and cook until crisp. Remove with a slotted spoon and set aside. In the same pot, add the remaining chopped onions and carrots, cooking until softened, about 8-10 minutes. Add the remaining garlic and cook for another minute until fragrant.
3. Brown the lamb
   Remove the lamb from the marinade (reserve the marinade liquid). Pat the lamb dry with paper towels and season with salt and pepper. In the same Dutch oven or a separate pan, heat 1 tablespoon of olive oil over high heat and brown the lamb in batches, ensuring not to overcrowd the pan. Transfer the browned lamb to the pot with the vegetables.
4. Build the stew
   Stir in the tomato paste and cook for 2 minutes. Add the reserved marinade, bouquet garni, orange zest, and enough beef stock to just cover the meat. Bring to a simmer, then reduce heat to low. Cover the pot and simmer gently for 2 hours, or until the lamb is very tender.
5. Add the finishing touches
   Add the mushrooms and olives to the stew and continue to cook for another 30 minutes. If the sauce is too thin, remove the lid and increase the heat to reduce it to your desired consistency. Taste and adjust the seasoning with salt and pepper.
6. Rest and serve
   Remove from heat and let the daube rest for at least 15 minutes before serving. This allows the flavors to meld together. The daube is even better when made a day ahead and reheated. Serve hot with crusty bread, polenta, or mashed potatoes to soak up the delicious sauce.