Lamb en Daube

Directions

1. 1
   Put the lamb slices in a deep pan with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon basil, and 1 teaspoon thyme, small chopped onion, carrot, 2 finely chopped cloves garlic, and enough red wine to cover.
2. 2
   Marinate for 2 hours.
3. 3
   Arrange one half of the lamb slices on the bottom of a terrine or casserole.
4. 4
   The meat must be packed in to fit together tightly, so be sure select the right size casserole.
5. 5
   Add a layer of the chopped onion, bacon or salt pork, and remaining garlic with the parsley and a little thyme and basil, all mixed together.
6. 6
   Top with a few pieces of orange rind.
7. 7
   Arrange rest of meat in casserole, packing it tightly on top of the layer of seasoning.
8. 8
   Strain the marinade and add enough of the liquid to barely cover the meat.
9. 9
   Put strips of larding pork on top, cover and bake in a 325F oven for 2 hours.
10. 10
    Reduce heat to 300 and cook for another 1 1/2 hours.
11. 11
    Finally, reduce heat to 275F and cook for 1 hour.
12. 12
    This dish can be served either hot or cold.
13. 13
    Serve it with boiled potatoes and a crisp green salad.
14. 14
    With this, drink a red wine such as Chateau Cos d'Estournal.