Lamb En Daube

Shoulder of lamb, boned, larded, and cut in thick slices
Salt, freshly ground black pepper, thyme, basil
1 small onion, finely chopped
1 carrot, finely chopped
4 cloves garlic, finely chopped
Red wine
2 medium onions, chopped
8 slices bacon or salt pork, chopped
1/2 cup chopped parsley
Orange rind
Slices of larding pork
Put the lamb slices in a deep pan with 1 teaspoon salt, 1 teaspoon pepper, 1
teaspoon basil, and 1 teaspoon thyme, small chopped onion, carrot, 2 finely
chopped cloves garlic, and enough red wine to cover. Marinate for 2 hours.
Arrange one half of the lamb slices on the bottom of a terrine or casserole.
The meat must be packed in to fit together tightly, so be sure select the
right size casserole. Add a layer of the chopped onion, bacon or salt pork,
and remaining garlic with the parsley and a little thyme and basil, all
mixed together. Top with a few pieces of orange rind. Arrange rest of meat
in casserole, packing it tightly on top of the layer of seasoning. Strain
the marinade and add enough of the liquid to barely cover the meat. Put
strips of larding pork on top, cover and bake in a 325 F. oven for 2 hours.
Reduce heat to 300 and cook for another 1 1/2 hours. Finally, reduce heat
to 275 F. and cook for 1 hour.