Type: Soups and Stews
Lamb, vegetables, and tons of flavorful spices combine together deliciously in this scrumptious dish.
Prep Time: 50M
Cooking Time: 2H30M
Serves: Serves 8
- 3lb (1.35kg) lamb shoulder or leg of lamb, cut into bite-size pieces
- 11/4 cups red wine
- 1 star anise
- zest of 1 orange, grated
- sea salt and freshly ground black pepper
- 3 tbsp olive oil
- 2 onions, finely chopped
- 14oz (400g) bacon or pancetta, cut into bite-size pieces
- 4 celery ribs, finely chopped
- 4 carrots, finely chopped
- 4 leeks, cleaned and coarsely chopped
- 4 cups hot vegetable stock
- 2 handfuls of pitted green olives
- Put the lamb, wine, star anise, and orange zest in a bowl, season with sea salt and freshly ground black pepper, cover, and marinate for 30 minutes (or overnight in the fridge).
- Preheat the oven to 400°F (200°C). Heat half the oil in a large cast-iron pot. Remove the meat with a slotted spoon (reserve the marinade) and add to the pot. Cook over medium heat, stirring often, for 10 minutes or until browned all over. Remove with a slotted spoon and set aside. Heat the remaining oil in the pot, add the onions, and cook over low heat for 6-8 minutes or until soft. Stir in the bacon or pancetta and cook for 6-10 minutes or until crispy. Add the celery and carrots and cook over low heat, adding more oil if needed, for 5 minutes or until they begin to soften.
- Stir in the leeks and cook for a few minutes, then return the meat to the pot and pour in the marinade and stock. Stir in the olives, bring to a boil, then season with sea salt and freshly ground black pepper. Cover with a lid and cook in the oven for 30 minutes. Turn the oven down to 300°F (150°C) and cook for another 11/2-2 hours. Check occasionally and add a little hot water if the daube looks dry. Let cool completely, then transfer to a freezer-proof container, making sure the meat is submerged in the stock. 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 with a lid, and reheat in an oven preheated to 350°F (180°C) for 30-40 minutes or until piping hot. Serve with sautéed potatoes and crusty bread.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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