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Lamb Daube

Lamb Daube

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Lamb Daube

Easy-peasy inspiration for after-work meals and simple entertaining.

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Instructions

  1. 1

    Put the lamb, wine, star anise, and orange zest in a bowl, season well with salt and black pepper, and leave to marinate for 30 minutes (or overnight in the refrigerator).


  2. 2

    Preheat the oven to 200°C (400°F/Gas 6). Heat half the oil in a large cast-iron pan or flameproof casserole. Remove the meat with a slotted spoon (reserve the marinade) and add to the pan. Cook over a medium heat, stirring often, for 10 minutes or until browned all over. Remove with a slotted spoon and put to one side. Heat the remaining oil in the pan, add the onions, and cook over a low heat for 6–8 minutes, or until soft and translucent. Stir in the bacon or pancetta and cook for 6–10 minutes, or until crispy. Add the celery and carrots and cook over a low heat, adding more oil if needed, for 5 minutes, or until beginning to soften.


  3. 3

    Stir in the leeks and cook for a couple of minutes, then return the meat to the pan and pour in the marinade and stock. Stir in the olives, bring to the boil, then season with salt and black pepper. Cover with a lid and put in the oven to cook for 30 minutes. Turn the oven down to 150°C (300°F/Gas 2) and cook for a further 1 1 / 2 –2 hours. Check occasionally, and add a little hot water if it looks dry.


  4. 4

    Leave to cool completely, then transfer to a freezerproof container, making sure the meat is well covered with the sauce. Seal and freeze for up to 3 months. To serve, defrost overnight in the refrigerator, then transfer to a pan and heat slowly for 15–20 minutes, or until piping hot. Alternatively, place in a casserole dish, cover, and reheat in an oven preheated to 180°C (350°F/Gas 4) for 30–40 minutes, or until piping hot. Serve with sautéed potatoes.


Ingredients

  • 1.35 kg lamb, cut into bite-sized pieces
  • 300ml red wine
  • 1 star anise
  • 1 orange, grated
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 400g pancetta, cut into bite-sized pieces
  • 4 celery sticks, finely chopped
  • 4 carrots, finely chopped
  • 4 leeks, cleaned and cut into chunks
  • 1.2 litres vegetable stock
  • 2 handfuls pitted green olives
  • 1 pinch salt
  • 1 pinch black pepper

Serves 8

Total time required Total time:

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Recipe shopping list

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  • Organic
  • Microwaveable
  • Frozen
  • Freezable
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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