Lamb Daube

Lamb Daube

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Lamb Daube is rated / 5 based on votes.

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This slowly cooked classic French style stew mixed with red wine and finished with shallots and bacon is perfect for dinner especially if served with rice. The gravy if added with prune tastes so wonderful.

Preparation time: 30 minutes
Slow Cooker Size 3.5L+
Serves: 4
Cooking time: 8 hours on low setting


  • 2 tablespoon olive oil
  • 700g (1 lb) lean lamb, diced
  • 1 chopped onion (large)
  • 50g (2oz) streaky bacon, grinded and diced
  • 2 cloves chopped garlic
  • 1 tablespoon plain flour
  • 200ml (7floz) red wine
  • 300ml (10floz) lamb or chicken stock
  • 1 tablespoon tomato puree
  • 75g (2oz) pitted prunes (if you wish)
  • Fresh or dried bouquet garni
  • Salt and pepper


  • 15g (oz) butter
  • 1 tablespoon olive oil
  • 175g (6oz) shallots ( cut into 2 if large)
  • 50g (2oz) streaky bacon, rinded and diced


  1. Preheat cooker and refer to instructional manual. Heat oil in frying pan. Add lamb pieces at a time until its gone. Cook on high heat until brown. Drain and put on plate.
  2. Add onion bacon mix into pan. Fry for 5 minutes. Add garlic and mix in flour. After that, add wine, stock, tomato puree, and prunes.
  3. Place mixture in cooking pot. Add lamb then mix. Replace lid and cook on low heat for 7-8 hours.
  4. Heat butter and oil in a clean frying pan, then add shallots and bacon. Fry until golden.
  5. Pour into slowcooker and cook for another 30 minutes.

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