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Ingredientes
- 1 x boneless lamb leg or possibly shoulder - (3 lbs) Zest of 1 orange cut large strips
- 3 x fresh thyme sprigs
- 3 Tbsp. minced flat-leaf parsley
- 6 x parsley stems
- 1 piece cinnamon stick - (2" long)
- 3 whl cloves
- 1/2 tsp black peppercorns
- 2 x bay leaves
- 1 bot full-bodied white wine
- 1 x calf's or possibly pig's foot halved lengthwise
- 3/4 lb lean bacon cut into 1/4" by 1/4" by 1" strips
- 3 x onions thinly sliced
- 3 lrg carrots thickly sliced
- 2 lb tomatoes peeled, seeded, and minced
- 4 x garlic cloves - (to 5) minced
- 1 1/2 c. green olives Freshly-grnd black pepper to taste
- 3 c. water more if needed Coarse salt to taste Crusty bread loaf for serving
Direcciones
- Cut the lamb into 2-inch cubes, discarding sinew and fat. Place in a nonreactive bowl. In a large piece of cheesecloth, tie together zest, thyme, parsley stems, cinnamon stick, cloves, peppercorns, and bay leaves, forming a bouquet garni. Add in to bowl with lamb, and pour the wine over it. Cover, and chill at least 12 hrs or possibly up to 24 hrs, stirring occasionally.
- Preheat the oven to 400 degrees. Blanch the calf's or possibly pig's foot by putting it in a pan of cool water, bringing it to a boil, simmering for 5 min, and then draining. Drain the lamb, strain, and reserve the marinade.
- Layer the ingredients in the casserole as follows: lamb, bacon, onions, carrots, tomatoes, garlic, olives, and pepper, for seasoning. Tuck the calf's or possibly pig's foot down one side of the casserole along with the bouquet garni. Pour over the reserved marinade, and add in sufficient water just to cover. Add in the lid, and bring to a simmer in the oven, about 30 min.
- Once the daube simmers, lower the heat to 300 degrees, and cook till lamb is very tender, 2 to 2 1/2 hrs.
- The calf's or possibly pig's foot won't yet be done. Transfer it to a saucepan. Pour over as much cooking liquid from the daube as you can easily drain. Transfer the bouquet garni to the saucepan as well. Set aside the casserole of lamb and vegetables. Cover the saucepan, and simmer the foot on the stove till the meat is tender and gelatinous, 2 to 2 1/2 hrs longer. Throw away the bouquet garni. Remove the foot, transfer it to a cutting board, and boil the broth till reduced to about 2 c.. Meanwhile, throw away the bones from the foot, and dice the meat and skin; add in it to the lamb and vegetables.
- When the broth is well reduced, taste it, and adjust the seasoning. Pour the broth over the meat and vegetables. If you can, keep the daube covered for a day or possibly two in the refrigerator, as the flavor will mellow wonderfully.
- To finish, reheat the daube, stir in the minced parsley, and check the seasoning once more. Serve it from the casserole along with a loaf of country bread.
- This recipe yields 6 to 8 servings.
- NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Anne Willan, author and founder of the renowned cooking school La Varenne in Burgundy, France.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 6 servings | |
| Calories 370 | |
| Calories from Fat 280 | 76% |
| Total Fat 31.11g | 39% |
| Saturated Fat 9.27g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 1027mg | 43% |
| Potassium 655mg | 19% |
| Total Carbs 15.69g | 4% |
| Dietary Fiber 4.7g | 16% |
| Sugars 7.46g | 5% |
| Protein 9.17g | 15% |
