Name: Basque Lamb Stew
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 3 1/2 pounds lamb shoulder, cut into 2 inch pieces -; 6 cloves garlic, crushed and peeled -; 1 sprig fresh rosemary, about 1 tablespoon chopped -; 1/2 cup dry white wine -; 2 tablespoons extra-virgin olive oil -; 1 large onion, peeled and chopped -; Salt -; 2 teaspoons sweet paprika -; 1 10-ounce can roasted red bell peppers, cut into 1/2 inch strips -; 1 large ripe tomato, peeled, seeded, and chopped -; 2 tablespoons chopped fresh parsley -; 1 bay leaf -; 1 cup dry, full-bodied red wine -; 1 cup chicken stock -; Freshly ground black pepper -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Basque Lamb Stew

1. 3 1/2 pounds lamb shoulder, cut into 2 inch pieces -

2. 6 cloves garlic, crushed and peeled -

3. 1 sprig fresh rosemary, about 1 tablespoon chopped -

4. 1/2 cup dry white wine -

5. 2 tablespoons extra-virgin olive oil -

6. 1 large onion, peeled and chopped -

7. Salt -

8. 2 teaspoons sweet paprika -

9. 1 10-ounce can roasted red bell peppers, cut into 1/2 inch strips -

10. 1 large ripe tomato, peeled, seeded, and chopped -

11. 2 tablespoons chopped fresh parsley -

12. 1 bay leaf -

13. 1 cup dry, full-bodied red wine -

14. 1 cup chicken stock -

15. Freshly ground black pepper -

How to cook deliciously - Basque Lamb Stew

1. Stage

Marinate the lamb with garlic, rosemary, white wine: Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours.

2. Stage

Drain the meat: Discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside.

3. Stage

Brown the lamb: Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Salt the meat as it browns.

4. Stage

Sauté the onions and garlic: Remove the meat from the pan and add the chopped onion to the pan. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Add the garlic and cook another minute.

5. Stage

Return the meat to pan, add paprika,peppers, tomatoes, parsley, bay leaf, red wine, and simmer: Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit.

6. Stage

Add chicken stock, simmer: Add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Add freshly ground black pepper and more salt to taste. Serve with rustic bread. If you want, try garnishing with fresh mint leaves (though I have no idea how "Basque" that is, it just tastes good.)