Lamb daube

ServeS 8

Ingredients:

3lb (1.35kg) lamb shoulder or leg of lamb, cut into bite-sized pieces

1¼ 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-sized 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

Method:

1 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).

2 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.

3 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 1½–2 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.

4 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.

Lamb daube