Ingredients for 8
- 1 leg of lamb
- 1 bottle of white wine (75 cl)
- A couple of carrots (or 1 big)
- 3 onions
- 1 bouquet garni (at least thyme and laurel, tied together)
- 4 garlic cloves
- 6 soup spoons of olive oil
- 4 soup spoons of wheat flour
Cut the lamb into cube shaped pieces. Chop the onions. Pour the olive oil in a skillet and gently heat. Brown onions in the skillet and then brown the meat with them. Add spoons of flour and make it stick to the meat (we call that « singer la viande » in French).
Meanwhile, slice the carrots. Squeeze the garlic cloves.
When the meat is golden, remove from skillet and put in the daubiere. Pour the wine. Add the carrots, the bouquet garni and season to taste. Cover the pot and stew at least two hours on a very low fire with a simmer mat underneath (this one can be replaced by a flat frying pan in order to protect the daubiere from a too hot fire).
Then, remove the lid and reduce the juice. If it’s too greasy, skim and bake again.
Hint : a moment after simming, take some broth out and pour it on the lid as much as it can contain it. When the lid is empty again, the stew should be ready.
More : if possible, you may use the daubiere in the oven to cook slowly and even more efficiently. Follow the same steps but adapt time.
One variation : add peeled tomatoes to the broth.