Basque Lamb Stew
Ingredients
- 3 1/2 pounds lamb shoulder
- 6 cloves garlic
- 1 sprig fresh rosemary
- 1/2 cup dry white wine
- 2 tablespoons extra virgin olive oil
- 1 large onion
- Salt
- 2 teaspoons sweet paprika
- 1 (10-ounce) can roasted red bell peppers
- 1 large tomato
- 2 tablespoons fresh parsley
- 1 leaf bay
- 1 cup dry, full-bodied red wine
- 1 cup chicken stock
- ground black pepper
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Instructions
- Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours.
- Discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside.
- 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.
- 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.
- 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.
- 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.)
Source
Original recipe: View Original