This is Anthony Bourdain’s recipe from Les Halles Cookbook. I increased the amount of stock to 2 cups when I made it, and only used 2 lbs lamb – it was still perfect:
2 tbsp olive oil
2 tbsp butter
3 lb bone-in/boneless lamb neck/shoulder, cut into 2-in pieces
salt and pepper
1/2 lb slab bacon, cut into lardons
1 sm onion, finely chopped
1 celery rib, finely chopped
2 garlic cloves, crushed
1 tbsp tomato paste
1 tbsp flour
1 cup white wine
1 cup dark veal, chicken, or lamb stock
1 small carrot, coarsely chopped
1 bouquet garni (2 springs fresh thyme, 1 spring fresh flat-leaf parsley, 1 bay leaf – tied in cheesecloth)
zest of 1 orange
2 potatoes, peeled and turned (or large dice)
4 springs flat-leaf parsley, chopped
Heat the oil over high heat, add the butter, let foam and subside. Season the meat with salt and pepper. Add the lamb pieces to the hot fat in batches, searing on all sides until dark brown. Remove and set aside.
Add the bacon to the hot pan, cook until crispy and has rendered its fat. Remove the bacon and set aside.
Discard most of the fat, leaving a few tablespoons in the pan. Add the onion, celery, and garlic and cook over medium-high heat until the vegetables have caramelized, about 5 minutes. Stir in the tomato paste with a wooden spoon and cook for 1 minute. Stir in the flour and cook for 1 minute. Stir in the wine and scrape up the fond. Bring the wine to a boil and reduce by half. Add 1 cup of the stock (more if necessary), bring to a boil, then immediately reduce to a simmer. Add the lamb, carrot, bouquet garni, orange zest, and bacon. Season with salt and pepper, cover the pot, and simmer over low heat for about 90 minutes, skimming fat from the surface as necessary.
After 90 minutes add the potatoes and cook until tender, about 15 minutes. Skim the stew, serve in a large bowl garnished with the chopped parsley.
Wine pairing: I recommend a Bourgogne blanc (I used 2006 Les Setilles Olivier Leflaive) for use in the stew and as the appertif while the daube cooks. With the stew, a red from southern France would be appropriate, given the origin of the dish. Try a Madiran, Cahors, Chateauneaf du Pape, Gigondas…