Daube de Boeuf a la Nicoise
Piperade Basquaise
Jarret de Divant a la Provencal
Farine de Mais


Jarret de Divant a la Provencal
9.5 Qt. Oval Oven

Lamb Shanks: A delicious way to serve lamb. The shanks are browned and then braised in liquid enhanced with garlic and rosemary (or you can substitute another herb). Halfway through the cooking, cut up vegetables are added to make this a one-dish wonder.

Though the list of ingredients seem long, they are easy to put together and impart a depth of flavor to the stew.

For a true Provencal touch, add the optional anchovy, caper, and garlic sauce, inspired by Julia Child, near the end of cooking.

6 meaty lamb shanks
1/2 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons butter
3 tablespoons olive oil
2 teaspoons fresh rosemary, finely chopped
2 garlic cloves, minced
1 (16-ounce) can diced tomatoes
1 cup red wine
2 cups beef or chicken broth
1 imported bay leaf
Zest of 1 orange and 1 lemon

Pot vegetables:
12 – 15 small yellow or red potatoes, rinsed
6 peeled carrots cut in 1-inch chunks
12 baby turnips, trimmed and cut in half or 3 regular white turnips peeled and cut in 1-inch wedges
12 small (1-inch) white onions, peeled, or 2 regular onions peeled and cut in 1-inch wedges

Optional anchovy sauce:
10-12 flat anchovy fillets packed in olive oil, drained
3 tablespoons capers, rinsed and patted dry
4 tablespoons red wine vinegar
4 tablespoons olive oil
2 fat cloves of garlic, minced
1/2 cup minced flat-leaf (if possible) parsley

Preheat the oven to 325F.

Dredge the lamb shanks in the flour that has been mixed with salt and pepper. Heat the butter and oil in the 9.5-quart oval oven. Then add the shanks, in batches, turning them with tongs until they are nicely browned all over. Add the rosemary, garlic, tomatoes, wine, broth, bay leaf, and zests. Stir to mix the ingredients, cover, and bring to a simmer on the range-top.

Place the pan in the oven and cook for 1 hour. Meanwhile prepare the pot vegetables. After one hour of cooking, uncover and tip the pan skimming as much fat as you can. Then add the pot vegetables and position them between the lamb pieces. Re-cover and continue to cook for an additional hour. If the liquid seems low, add additional broth.

Meanwhile make the anchovy sauce, if using. Using a strong fork, mash the anchovies and the capers to make a paste. Stir in the wine vinegar, olive oil, garlic and minced parsley.

After 1 hour and forty-five minutes of cooking, check the meat. You want it tender, but not falling off the bone. Again, tip the pot and skim off the visible fat. If using the anchovy sauce, stir it into the liquid in the pot and spoon it over the shanks now. Continue cooking for 15 additional minutes if necessary.

Remove the meat and vegetables to a heated platter and cover with foil. Briefly boil the sauce to concentrate the flavor. Taste for seasoning.

Serve in wide soup plates and arrange some of the vegetables around each shank. This serves 6.

Note: if the sauce seems too thin, make a paste of 1 tablespoon softened butter and 1 tablespoon flour. Whisk this into the hot liquid and cook until the sauce thickens.