basque lamb stew

Name: Basque Lamb Stew
Prep time: 2 h 20 min
Cook time: 4 h
Yield: 4
Cuisine: Spanish
Ingredients: 3 1/2 pound(s) lamb shoulder, cut into 2-inch pieces; 6 clove(s) garlic, peeled and minced; 1 sprig(s) fresh rosemary, leaves removed from stem and chopped; 1/2 cup(s) dry white wine; 2 tablespoon(s) olive oil, extra virgin; 1 large onion, peeled and chopped; - salt, to taste; 2 teaspoon(s) smoked paprika (you can sub sweet); 1 jar(s) (10-oz) roasted red peppers, cut into 1/2-inch strips; 1 large ripe tomato, peeled, seeded and chopped; 2 tablespoon(s) fresh flat-leaf parsley, chopped; 1 - bay leaf; 1 cup(s) dry red wine; 1 cup(s) chicken stock; - ground black pepper, to taste

2 Pinches

Mikekey *

Seattle, WA

Updated on Dec 29, 2020

Serve with rustic bread. Precut lamb stew meat works instead of lamb shoulder.

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prep time 2 Hr 20 Min

cook time 4 Hr

method Stove Top

yield 4-6 serving(s)

Ingredients

3 1/2 pounds lamb shoulder, cut into 2-inch pieces
6 cloves garlic, peeled and minced
1 sprig fresh rosemary, leaves removed from stem and chopped
1/2 cup dry white wine
2 tablespoons olive oil, extra virgin
1 large onion, peeled and chopped
- salt, to taste
2 teaspoons smoked paprika (you can sub sweet)
1 jar (10-oz) roasted red peppers, cut into 1/2-inch strips
1 large ripe tomato, peeled, seeded and chopped
2 tablespoons fresh flat-leaf parsley, chopped
1 - bay leaf
1 cup dry red wine
1 cup chicken stock
- ground black pepper, to taste

How To Make basque lamb stew

Step 1

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

Step 2

Drain the meat, discard the marinade, and pat dry with paper towels.
Step 3

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.
Step 4

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 remaining garlic and cook another minute.
Step 5

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.
Step 6

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.
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