Daube Provencal Recipe

This is my dad's friend, George's recipe. Though I have not yet made it I thought it looked so wonderful and elaborate that it should be published.

Ingredients:

7 peppercorns
2 bay leaves
1 bottle of Cote du Rhone wine
8 garlic cloves
3 yellow onions, sliced into 1/4inch thick slices
4 pounds of lamb (shouldler or leg), cut into 1.5 to 2 inch pieces
salt and pepper to taste
2 tbs olive oil
12 baby carrots
3 tbs flour
1 can (28oz) diced tomatoes with the juice

Day 1:
Put peppercorns and bay leaves in cheesecloth. In a large bowl,
combine wine, half the garlic, onions, and the peppercorns and bay
leaves. Cover with plastic wrap. Fridge overnight.

Day 2:
Remove lamb from marinade. Discard peppercorns and bay leaves. Reserve
the wine, and strain and reserve the garlic and onions.

Brown lamb in oil for 3-5 minutes per batch, a few pieces to the
batch. Remove the lamb and set aside. Add the reserved onions and
garlic, the other half of the garlic, and the carrots, and cook while
stirring on the cooktop for 10 minutes.

Add the flour, cook for 2 more minutes.

Add the wine, tomatoes and the juices, and bring to a boil. Add the
lamb to the mix.

Cover, cook on "high" in a slow cooker for 6 hours. Skim fat. Transfer
lamb and veggies to a bowl, simmer sauce on the stove top for 30
minutes to reduce, add lamb and veggies back in.

Serve with toasted bread. Serves 8.