Lamb - Daube a la mode D'Avignon

18/11/01 08:48:29
http://www.intelgourmet.com/recipes/beef.htm

Daube a la mode D'Avignon, French
(Lamb in Red Wine)
2 cups dry red wine 3 slices salt pork, diced
2 cloves garlic, minced 1/2 teaspoons salt
1 cup sliced onions 1/2 teaspoon freshly ground black pepper
2 bay leaves 1 cup skinned, diced tomatoes
1/2 teaspoon thyme 3 tablespoons minced parsley
3 pounds boneless lamb, cut in 1 1/2 inch cubes 3 peppercorns
Combine the wine, garlic, onions bay leaves, peppercorns, and thyme in a glass or pettery bowl, add the lamb, and marinate overnight.
Brown the salt pork in an earthenware casserole (if you do not have one, use a regular casserole or Dutch oven) and pour off the fat. Drain the lamb, reserving the marinade, and season with salt and pepper. Add to casserole and cook over medium heat 10 minutes. Add reserved marinade, tomatoes, and parsley, cover tightly, and cook in a 300 degree oven 3 hours. Skim fat off top, adjust seasoning, and serve. ~ Serves 6 - 8