Provençal lamb daube with olives

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There are numerous versions of the “daube,” but all are cooked in red wine. Choose a robust wine that you would happily drink. Throw in a cinnamon stick, if you wish, for a touch of warm spice.

 1 orange, zest peeled in wide strips 14oz (400g) can chopped tomatoes
2 garlic cloves, finely chopped 2 onions, sliced
2 cups red wine 2 carrots, peeled and sliced
2 bay leaves 2 cups mushrooms, trimmed and sliced
3–4 sprigs each of rosemary, thyme, and parsley about 1⁄2 cup pitted green olives
10 peppercorns 1 cup hot beef stock for the slow cooker
2lb (900g) boneless lamb shoulder, cut into cubes (11⁄4 cups for the traditional method)
2 tbsp olive oil
salt and freshly ground black pepper
10oz (300g) piece of smoked slab bacon,
cut into 1⁄4in (5mm) lardons
in the slow cooker PREP 15 MINS, PLUS MARINATING  COOK 10 MINS PRECOOKING;
AUTO/LOW 6–8 HRS

 To make the marinade, combine the orange zest, garlic, wine, bay leaves, herbs, and peppercorns in a bowl. Add the lamb and mix well. Pour the oil on top and add salt and pepper. Cover and

 refrigerate, turning occasionally, and leave to marinate for 2 hours or up to 12 hours if time permits.

 Preheat the slow cooker, if required. Put the bacon in a large heavy-based pan of water, bring to a boil, and blanch for 5 minutes. Drain and rinse with cold water. Remove the lamb from the

 marinade and dry on paper towels. Strain the marinade, reserving the liquid, bay leaf, and zest.

 Put the bacon on the bottom of the slow cooker and cover with the lamb. Layer the tomatoes and onions on top, then the carrots, mushrooms, and olives. Pour in the strained marinade and

 stock, season with pepper, and add the bay leaf and zest. Cover with the lid and cook on auto/low for 6–8 hours. Remove the bay leaf and zest, taste, and season if needed. Serve with mashed potatoes.

 traditional method    PREP 45–50 MINS, PLUS MARINATING COOK 3¾–4¼ HRS

 To make the marinade, combine the orange zest, garlic, wine, bay leaves, herbs, and peppercorns in a bowl. Add the lamb and mix well. Pour the oil on top and add salt and pepper. Cover and

 refrigerate, turning occasionally, and leave to marinate for 2 hours or up to 12 hours if time permits.

 Preheat the oven to 300°F (150°C). Put the bacon in a large heavy-based pan of water, bring to a boil, and blanch for 5 minutes. Drain and rinse with cold water. Remove the lamb from the

 marinade and dry on paper towels. Strain the marinade, reserving the liquid, bay leaf, and zest.

 Put the bacon on the bottom of a large Dutch oven and cover with the lamb. Layer the tomatoes and onions on top, then the carrots, mushrooms, and olives. Pour in the strained marinade and

 stock, season with pepper, and add the bay leaf and zest. Bring to a boil, cover with the lid, and put in the oven for 31⁄2–4 hours. Check occasionally that it’s not drying out, topping up with a little hot water if needed. Remove the bay leaf and zest, taste, and season if needed. Serve with mashed potatoes.

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