Casserole of lamb or mutton with wine, mushrooms, carrots, onions, and herbs (Daube de mouton) from Mastering the Art of French Cooking, Volume One (page 348) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute boneless lamb shank for boneless lamb shoulder, dry white vermouth for dry white wine, sage for thyme, and beef bouillon for lamb stock.

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