LAMB LEG - DAUBE WITH WHITE WINE AND OLIVES

By akselden

Ingredients

• 3 lbs. boneless lamb leg or shoulder Marinade (recipe below)
• 1 calf's or pig's foot, split
• 1 1/2 C. green olives
• 3/4 lb. piece of lean bacon, preferably with skin
• 3 medium onions (about 1 lb.), thinly sliced
• 3 large carrots (about 1 lb.), thickly sliced
• 2 lbs. tomatoes, peeled, seeded and chopped
• 4 or 5 cloves garlic, chopped
• Freshly ground pepper
• 3 C. water, and more if needed
• Salt (optional)
• 3 T. chopped parsley

Preparation

Step 1

Cut the lamb into 2-inch cubes, discarding any sinew and fat. Layer it in a nonmetallic bowl with the marinade ingredients and pour over the wine.

Cover and refrigerate at least 12 hours, and up to a day and a half, stirring occasionally. (If you don't have the time, use the 2-hour method described below.)

Heat the oven to 400° F. Blanch the calf's or pig's foot in a saucepan by putting it in cold water, bringing it to a boil, simmering it 5 minutes and then draining.

Cut skin from the bacon in one piece and set it in the bottom of an earthenware pot or heavy casserole (it will prevent the ingredients from sticking on the bottom). Cut the bacon meat into dice (lardons).

Drain the lamb meat, strain and reserve the marinade. Tie the flavorings of the marinade in cheesecloth.

Layer the ingredients as follows: lamb, bacon, olives, onions, carrots, tomatoes and garlic, and top with fresh pepper.

Tuck the calf's or pig's foot down one side with the bag of flavorings. Pour over the reserved marinade and add water to just cover. Top with the lid and bring to a simmer in the oven-this will take about half an hour but may vary with the thickness of the pot used.

Lower the oven heat to 300° F and cook the daube until the lamb is tender enough to crush easily between your finger and thumb, 2 to 2 1/2 hours.

The calf's or pig's foot will not yet be done. Transfer it to a saucepan. Pour over it as much cooking liquid from the daube as you can conveniently drain, and set the meat and vegetables aside.

Add the bag of flavorings from the marinade to the foot, then cover and simmer on the stove 2 to 2 1/2 hours longer, until the meat is tender.