Photo: Emiliano Vittoriosi
Provençal Lamb Daube
22 ingredients
1 hr + 3 hr
6
openrecipes
For those who don’t know, a daube is a meat stew. This is just the sort of dish you want to sink right into now that the weather is getting chilly! A beautiful combination of vegetables, lamb, oranges and spices, I made this dish for my family and they loved it! Serve with grits, egg noodles, rice, or whatever you like!
Estimated Nutrition (whole recipe, rough)
989
Calories
65g
Protein
42g
Fat
87g
Carbs
Counts 18 of 21 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Stew | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2-½ pounds FOR THE STEW:
- 1 Tablespoon Lamb Shoulder, Cut Into 1-inch Cubes
- 1 teaspoon Salt
- ¼ pounds Cayenne Pepper
- 1 head Slab Bacon, Cut Into 1/2-inch Dice, Nitrate-free
- 3 (Small Head) Fennel, Cut Into 8 Wedges
- ½ Roma Tomatoes, Quartered And Seeded
- 3 cloves An Orange, Peel On, Cut Into Thin Slices
- 7 Garlic, Peeled And Thingly Sliced
- 3 Small Yukon Potatoes, Peeled And Cut In Half
- 1 Small Carrots, Peeled And Cut Into 1-inch Pieces
- 2 stalks Medium Onion, Halved And Cut Into Thick Slices
- ½ cups Celery, Peeled And Cut Into 1-inch Pieces
- 1-½ cup Taggiasche Or Other Small Black Olives, Pitted
- 1 cup Burgundy Or Similar Red Wine
- 1 teaspoon Beef Stock, Or Low-sodium Stock
- 1 teaspoon Italian Parsley, Chopped For Garnish
- 1 teaspoon FOR THE SACHET:
- 3 sprigs Fennel Seeds
- 1 Black Peppercorns
- 2 sprigs Coriander Seeds
- 2 sprigs FOR THE BOUQUET GARNI:
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes