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Provenzalische Lamm-Daube mit Oliven, Tomaten und Kräutern in tiefem Keramikteller, daneben ein Glas Grenache Mataro Shiraz von St. John's Road aus dem Barossa Valley, Australien

Provençal Lamb Daube with Olives, Tomatoes, and Herbs of Provence

A classic Provençal braised dish: lamb shoulder slowly cooked in red wine, olives, tomatoes, garlic, and Provençal herbs—tender as butter, deeply aromatic, and paired with the St. John’s Road Motley Bunch Grenache Mataro Shiraz from the Barossa Valley for an exceptionally harmonious pairing. Here, this Australian wine reveals its Mediterranean side: spicy, mature, and full-bodied—and the perfect partner for this magnificent dish from southern French cuisine.
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Prep Time 30 minutes
Cook Time 3 minutes
Total Time 3 hours 30 minutes
Course Braised Dishes
Cuisine Provençal
Servings 2 people
Calories 680 kcal

Equipment

  • 1 Großer Schmortopf (Cocotte, mind. 4 Liter) mit Deckel – ideal aus Gusseisen
  • 1 Großes Schneidebrett und scharfes Messer
  • Küchengarn für das Bouquet garni
  • 1 Schüssel für die Marinade
  • 1 Schaumkelle

Ingredients
  

  • 600 g Lamb Shoulder boneless, cut into cubes about 5 cm in size
  • 2 Carrots roughly diced
  • 1 Onion roughly diced
  • 2 Stalks of celery roughly diced
  • 4 garlic cloves pressed
  • 3 ripe tomatoes halved
  • 80 g Niçoise Olives or black olives, pitted
  • 1 1 tablespoon of tomato paste
  • 300 ml full-bodied red wine from Motley Bunch GSM or something similar
  • 200 ml Lamb stock or beef stock
  • 2 Tablespoon of olive oil
  • 1 Strips of orange zest Organic, approx. 5 cm
  • Salt black pepper
  • 1 A splash of red wine vinegar to taste

FOR THE BOUQUET GARNI:

  • 2 Sprigs of fresh rosemary
  • 4 Sprigs of fresh thyme
  • 2 bay leaves
  • 4 Parsley stems

FOR THE GARNISH:

  • Fresh flat-leaf parsley coarsely chopped
  • A little freshly grated orange zest

Instructions
 

PREPARATION:

  • Cut the lamb shoulder into cubes about 5 cm in size and season with salt and pepper.
  • Coarsely dice the garlic, carrots, onion, and celery.
  • Cut the tomatoes in half.
  • Tie the herbs into a bouquet garni: rosemary, thyme, bay leaf, and parsley stems.
  • Place the lamb cubes in a large bowl, cover them with the red wine, the bouquet garni, and the garlic, and let them marinate in the refrigerator for at least 4 hours, or preferably overnight.

COOKING STEPS:

  • Remove the meat from the marinade and pat it dry—set the marinade aside.
  • Heat the olive oil in a large casserole dish (cocotte) over high heat.
  • Sear the lamb in batches on all sides until it is deeply browned—don't put too much in the pot at once.
  • Remove the browned meat and set it aside.
  • Sauté the onion, carrots, and celery in the same pot over medium heat for 5 minutes.
  • Add the garlic and sauté for 1 minute.
  • Deglaze with the marinade and bring to a boil briefly.
  • Return the meat to the pot.
  • Add the tomatoes, olives, orange zest, and bouquet garni.
  • Add enough stock to just cover the meat.
  • Cover the pot—braise in the oven at 160 °C for 2.5 to 3 hours until the meat is tender as butter and falls apart on its own.
  • Remove the bouquet garni and, if necessary, reduce the sauce uncovered for 10 minutes.
  • Season to taste with salt, pepper, and a splash of red wine vinegar.

SERVE:

  • Arrange the braised meat in deep plates or a large serving bowl.
  • Sprinkle with fresh parsley and orange zest.
  • Serve the fresh baguette or polenta on the side.
  • Pour a generous pour of St. John's Road Motley Bunch GSM into a glass—the wine needs 30 minutes to decant.

SIDE DISHES:

  • Fresh baguette or sourdough bread for dipping
  • Creamy Polenta with Parmesan
  • Green Salad with Dijon Vinaigrette

Nutrition

Calories: 680kcalCarbohydrates: 18gProtein: 52gFat: 32g
Keyword Barossa Valley Red Wine, Braised Lamb Shoulder, Daube provençale, Grenache Mataro Shiraz, Lamb Daube Recipe, Provençal lamb dish, St. John's Road GSM, Wine from Australia
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