Instructions: Cut the lamb into 2-inch cubes, discarding sinew and fat. Place in a nonreactive bowl. In a large piece of cheesecloth, tie together zest, thyme, parsley stems, cinnamon stick, cloves, peppercorns, and bay leaves, forming a bouquet garni. Add to bowl with lamb, and pour the wine over it. Cover, and refrigerate at least 12 hours or up to 24 hours, stirring occasionally.

Preheat the oven to 400 degrees. Blanch the calfs or pigs foot by putting it in a pan of cold water, bringing it to a boil, simmering for 5 minutes, and then draining. Drain the lamb, strain, and reserve the marinade.

Layer the ingredients in the casserole as follows: lamb, bacon, onions, carrots, tomatoes, garlic, olives, and pepper, for seasoning. Tuck the calfs or pigs foot down one side of the casserole along with the bouquet garni. Pour over the reserved marinade, and add enough water just to cover. Add the lid, and bring to a simmer in the oven, about 30 minutes.

Once the daube simmers, lower the heat to 300 degrees, and cook until lamb is very tender, 2 to 2 1/2 hours.

The calfs or pigs foot will not yet be done. Transfer it to a saucepan. Pour over as much cooking liquid from the daube as you can easily drain. Transfer the bouquet garni to the saucepan as well. Set aside the casserole of lamb and vegetables. Cover the saucepan, and simmer the foot on the stove until the meat is tender and gelatinous, 2 to 2 1/2 hours longer. Discard the bouquet garni. Remove the foot, transfer it to a cutting board, and boil the broth until reduced to about 2 cups. Meanwhile, discard the bones from the foot, and dice the meat and skin; add it to the lamb and vegetables.

When the broth is well reduced, taste it, and adjust the seasoning. Pour the broth over the meat and vegetables. If you can, keep the daube covered for a day or two in the refrigerator, as the flavor will mellow wonderfully.

To finish, reheat the daube, stir in the chopped parsley, and check the seasoning once more. Serve it from the casserole along with a loaf of country bread.

This recipe yields 6 to 8 servings.

NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Anne Willan, author and founder of the renowned cooking school La Varenne in Burgundy, France.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.