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Basque Lamb Stew
Basque Lamb Stew
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
380 minutes
Tender lamb stew with garlic, herbs, bell peppers, tomato, red wine, and savory broth.
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
Instructions:
  • Infuse lamb with a delightful mix: Mix lamb with half of the garlic cloves, fragrant rosemary, and white wine. Marinate for 2 to 3 hours. Drain, discard marinade, and dry meat with paper towels. Finely chop the rest of the garlic for later use.
  • In a large, heavy-bottomed pan with a lid, heat olive oil over medium-high heat. Brown the lamb in batches, about 10 minutes each, seasoning with salt as it cooks.
  • Sauté onions and garlic: In the same pan, cook chopped onion until soft, about 5 minutes, scraping up any browned bits. Add garlic and cook for another minute.
  • Add the cooked meat back to the pan with onions and garlic. Mix in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine. Simmer on medium heat for 15 minutes uncovered, allowing the sauce to thicken slightly.
  • Pour in the chicken stock and bring to a boil. Lower the heat and cover the pot, letting it simmer gently for 2 to 2 1/2 hours until the chicken is very tender. Season with freshly ground black pepper and salt to taste. Serve with rustic bread and optionally garnish with fresh mint leaves. Enjoy!

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