Lamb Daube from Sud de France by Caroline Conran

Ingredients

• 3 onions, finely chopped
• 4 cloves garlic, finely chopped
• 500 g ripe tomatoes skinned, deseeded and chopped
• salt
• bunch bay leaf, thyme and parsley
• 1 small glass marc, Armagnac or cognac
• 1 large carrot, sliced
• 1 onion, sliced
• 1 strip dried orange peel
• 1 leek, sliced
• 10 whole black peppercorns
• 1 tbsp olive oil
• 2 tbsp olive oil
• 150 g lardons
• 1 bottle white or red wine
• 1 kg boned shoulder of mutton or lamb
• 1 pig’s trotter cut into four pieces (optional).