La daube de mouton issaly from Magrets & Mushrooms: More Country Recipes from South-West France by J

Ingredients

• 110 g salt belly of pork, cut into cubes
• 1 kg boned shoulder of lamb, cut into chunks
• 1 onion, chopped
• A good piece of pork rind (optional)
• 1 pig’s trotter split in half (optional)
• 3 large cloves garlic, chopped
• ½ bottle red wine (Domaine de Ramaye, of course)
• 2 carrots, chopped
• 2 tomatoes, skinned and chopped
• 25 g flour
• pinch of quatre-épices
• 2 tbsp walnut oil
• bouquet garni
• salt
• pepper