Lamb Daube

by Table 301, Tastemaker in Residence - Recipe by Teryi Youngblood, Passerelle Bistro 

3 lb lamb (shoulder is best) cut into 1” cubes
Salt and espelette pepper to taste
4 Tbsp oil
½ lb slab bacon diced
1 small onion peeled and quartered
3-5 carrots peeled and cut into 1” chunks
4 ribs of celery cut into 1” pieces
1 large bulb of fennel cut in half then ½” slices
6 small waxy potatoes peeled and halved
3 cloves garlic peeled and smashed
4 tomatoes, seeded and chopped
1 orange, juice and zest
2 cup red wine
2 cup veal or chicken stock
Sachet of black peppercorns and coriander seeds (about a tsp each) and 2 bay leaves
Bouquet garnis of thyme, rosemary and parsley


  1. Set oven to 325˚
  2. Heat oil in a dutch oven over moderate heat
  3. Season lamb with salt and espelette
  4. Sear in hot oil and remove to holding dish
  5. In same pan, render bacon until crisp
  6. Remove bacon to holding dish with lamb
  7. Pour out most of the fat and lower heat
  8. Layer in the vegetables in order of ingredient list
  9. Pour in juice and sprinkle with zest and a little salt
  10. Add red wine and stock then bring to a low simmer
  11. Tuck in sachet and bouquet garnis until submerged in liquid
  12. Cover with lid and place in oven for 2 hours
  13. Check seasoning before serving with a huge chunk of baguette