Name: Avignon-Style Red Wine-Braised Lamb Stew
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 lb lamb shoulder, trimmed and cut into 2-inch pieces; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil; 2 tbsp all-purpose flour; 1 large yellow onion, diced; 3 carrots, peeled and sliced into 1/2-inch rounds; 4 garlic cloves, minced; 4 anchovy fillets, finely chopped; 2 tbsp tomato paste; 1 bottle (750 ml) dry red wine, such as Cu00f4tes du Rhu00f4ne; 1 can (14 oz) crushed tomatoes; 1 strip orange peel (2 inches); 2 bay leaves; 1 tsp herbes de Provence; 3/4 cup pitted Niu00e7oise or Provenu00e7al black olives; 2 tbsp chopped fresh flat-leaf parsley; 1 tbsp red wine vinegar, optional

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Daube Avignonnaise is the classic red-wine-braised lamb of Provence, slow-cooked with olives, anchovies, and orange peel until fork-tender. This rustic stew from Avignon layers deep wine flavor with Mediterranean aromatics for a hearty one-pot meal. Serve over buttered noodles or with crusty bread to soak up the rich sauce.

Prep Time25 mins

Cook Time180 mins

Total Time205 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

460 kcalCalories
20 gFat
7 gSaturated Fat
12 gCarbs
3 gFiber
5 gSugar
38 gProtein
680 mgSodium
820 mgPotassium
75 mgCalcium
4.2 mgIron
15 mgVitamin C
165 mcgVitamin A

Ingredients

For the lamb

3 lb lamb shoulder, trimmed and cut into 2-inch pieces
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil
2 tbsp all-purpose flour

For the vegetable base

1 large yellow onion, diced
3 carrots, peeled and sliced into 1/2-inch rounds
4 garlic cloves, minced
4 anchovy fillets, finely chopped
2 tbsp tomato paste

For the braising liquid

1 bottle (750 ml) dry red wine, such as Côtes du Rhône
1 can (14 oz) crushed tomatoes
1 strip orange peel (2 inches)
2 bay leaves
1 tsp herbes de Provence

For finishing

3/4 cup pitted Niçoise or Provençal black olives
2 tbsp chopped fresh flat-leaf parsley
1 tbsp red wine vinegar, optional

Directions

Pat the lamb pieces dry with paper towels and season evenly with the salt and pepper, then toss with the flour.
Heat the olive oil in a heavy Dutch oven over medium-high heat. Brown the lamb in batches, turning to sear all sides, about 6 minutes per batch; transfer to a plate as you go.
Reduce heat to medium. Add the onion, carrots, and garlic to the pot and cook until softened, about 6 minutes. Stir in the anchovies and tomato paste and cook 1 minute until fragrant.
Pour in the red wine, scraping up the browned bits on the bottom of the pot. Add the crushed tomatoes, orange peel, bay leaves, and herbes de Provence, then return the lamb and any juices.
Bring the liquid to a gentle simmer, cover, and transfer to a 325°F (160°C) oven. Braise for 2 hours and 30 minutes to 3 hours, until the lamb is fork-tender.
Stir in the olives, return to the stove over medium heat, and simmer uncovered for 10 minutes to thicken the sauce. Remove and discard the orange peel and bay leaves.
Stir in the red wine vinegar, if using, and adjust seasoning with salt and pepper. Sprinkle with parsley and serve hot with noodles, polenta, or crusty bread.

Cook’s Notes

Marinate the lamb in the wine with aromatics overnight for deeper flavor and more tender meat; drain and reserve the wine before browning.
Brown the lamb in small batches to avoid steaming the meat—proper browning builds the fond that flavors the sauce.
Use a heavy enameled Dutch oven so heat distributes evenly during the long oven braise.
Traditional daubes are sometimes cooked with pork rind wrapped around each piece of lamb for added richness—try it if you can find fresh pork skin.
Serve over buttered egg noodles, creamy polenta, or boiled new potatoes to soak up every drop of the wine sauce.

DinnerSavoureux