Daube Provencal Recipe

This is my dad's friend, George's recipe. Though I have not yet made it I thought it looked so wonderful and elaborate that it should be published.

Serves 8

INGREDIENTS
7 peppercorns
2 bay leaves
1 bottle of Cote du Rhone wine
8 garlic cloves
3 yellow onions, sliced into 1/4 inch thick slices
4 pounds of lamb (shoulder or leg), cut into 1 1/2 to 2 inch pieces
2 Tablespoons olive oil
12 baby carrots
3 tbs flour
1 can (28oz) diced tomatoes with the juice
salt and pepper to taste

DIRECTIONS
Day 1:
Put peppercorns and bay leaves in cheesecloth. In a large bowl, combine wine, half the garlic, onions, and the peppercorns and bay leaves. Cover with plastic wrap. Refrigerate overnight.


Day 2:
Remove lamb from marinade. Discard peppercorns and bay leaves. Reserve the wine, and strain and reserve the garlic and onions.


Brown lamb in oil for 3-5 minutes per batch, a few pieces to the batch. Remove the lamb and set aside. Add the reserved onions and garlic, the other half of the garlic, and the carrots, and cook while stirring on the cooktop for 10 minutes.

Add the flour, cook for 2 more minutes.


Add the wine, tomatoes and the juices, and bring to a boil. Add the lamb to the mix.


Cover, cook on high in a slow cooker for 6 hours. Skim fat. Transfer lamb and veggies to a bowl, simmer sauce on the stove top for 30 minutes to reduce, add lamb and veggies back in.


Serve with toasted bread.