Willow Spring Ranch Montana, LLC

Katy & Richard Harjes

8363 Forswall Road
Belgrade, MT 59714



Lamb Daube

A daube is both the method of cooking and the name of the vessel that the food is cooked in. After being marinated in wine, vegetables and herbs for 24 hours before cooking, the lamb is traditionally served without the vegetables and gravy that have imparted their flavour to the meat. This is a wonderful way of cooking lamb shoulder — when braised, it becomes particularly tender, succulent, and flavorful. Use an oven proof terrine or enameled Dutch oven with a tight-fitting lid. (I love my Staub Oval Cocotte for this recipe.) If the lid is not tight-fitting then place a piece of greaseproof paper or foil under it. This will prevent moisture from evaporating. This stew is made with lots of vegetables and rich wine – perfect to have simmering in the oven when friends and family stop by during the holidays.


  • 5 lbs boneless lamb shoulder, trimmed and cut into 3” pieces
  • 4 Tbs olive oil
  • 1 bouquet garni (5 fresh thyme stalks, 3 bay leaves, 3 sprigs parsley, 1 sprig rosemary
    and 1 strip of orange peel wrapped in cheese cloth and tied with butcher’s twine.)
  • 8 garlic cloves, peeled
  • 2 onions, diced
  • 4 large carrots, scrubbed and diced
  • 1 bottle of tannic wine, like a Nebbiolo, Petite Syrah or Barbera
  • 2 large leek, cut into thin disks
  • 8 oz thickly cut pancetta or bacon, cut into 1/4” chunks
  • 4 oz dried porcini mushrooms, soaked in enough hot water to cover them
  • 1 28 oz can whole roma tomatoes, drained
  • salt and pepper
  • 1 lb cooked short-cut pasta, like Cavatappi, Gemelli or Penne rigate
  • 4 oz thickly cut pancetta or bacon, cut into 1/4” chunks
  • Chopped flat leaf parsley for garnish


Combine the bouqui garni, olive oil, wine, onion and one half of the carrots in a large bowl. Combine well and add meat. Cover and marinate in the refrigerator for a minimum of 6 hours or, even better, overnight. Turn the meat occasionally.

After the lamb has finished marinating, remove the meat and strain the contents of the bowl, reserving the liquid and bouqui garni. Pat the lamb dry, and season with salt and pepper. In your oven proof pot, heat 2 tablespoons of oil over moderately high heat until hot but not smoking. Cook lamb in small batches, turning occasionally, until browned on all sides. Set the meat aside in a separate bowl for now.

Preheat the oven to 250F.

In your cooking pot, combine the strained marinade, porcinis, pancetta, tomatoes, leeks, remaining carrots and garlic. Strain the porcini liquid in a double layer of cheese cloth and add to the pot as well. Combine all ingredients well and bring to a simmer, scraping the browned bits of meat stuck to the bottom of the pot. Remove from the heat, place the lamb chunks in the marinade and sprinkle with sea salt. Put the pot on a diffuser over medium low heat and bring to a high simmer. (This should take about 45 minutes.) Taste the broth and adjust salt and pepper if necessary. Remove from the heat and place in the oven for 5 hours.

Once the daub had finished cooking remove from the oven and let rest. Cook pasta according to package directions and drain. In a large pan, sauté the pancetta in a bit of olive oil until translucent, add the cooked pasta and a ladle of daub broth and cook for 3 minutes. Sprinkle with parsley and divide among serving bowls. Place lamb over noodles and add additional broth. Sprinkle with freshly grated Parmesan and enjoy.

Serves 8

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