Provencal Lamb and Red Wine

This daube of braised lamb is equally good with beef.

3 pounds boneless lamb, cut in large bite-size chunks

salt and pepper

2 Tbsp olive oil or as desired

2 or 3 carrots, diced

2 onions or leeks, diced

2 Tbsp flour

1 cup diced tomatoes (canned OK)

1/2 tsp herbes de Provence, or more as desired

2 bay leaves

2 heads garlic, cloves separated and peeled but left whole

1 bottle rustic red wine (such as Zinfandel)

strip of orange zest

pinch of sugar

1 cup beef broth

1/2 cup each pimiento stuffed green olives and black Mediterranean style olives

3 garlic cloves, finely chopped

2 to 3 Tbsp chopped parsley

Sprinkle lamb with salt and pepper. Place 1 1/2 Tbsp of the olive oil in casserole. Add lamb and saute. Remove meat as it lightly browns and set aside on plate. Do not let meat burn or blacken in pan, as you want the browned pan juices for the sauce.

Saute carrots and onions in the remaining olive oil until just softened; sprinkle with flour and cook through for a few minutes.

Stir in tomatoes, herbes de Provence, bay leaves, garlic, red wine, orange zest, small pinch of sugar (if needed to balance tomatoes acidity) and beef broth. bring to a boil, stirring to scrape up any browned bits that cling to the bottom of the pan.

Return meat to casserole and cover with lid. Cook long and slowly, either on a very low heat on top of the stove or in a 325 degrees oven for about 3 hours.

Remove meat from casserole and reserve. Skim off any fat from the surface of the sauce. (This may be done easily by preparing the mixture a day ahead and letting it chill, then lifting the firmed fat right off).

Return meat and sauce to casserole. Rinse olives well and add; heat through. Just before serving, toss in the garlic and parsley. Taste for salt and pepper.

Serves 4 to 6.