Best Dans Delicious Basque Lamb Stew Recipes

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LAMB TXILINDRON BASQUE LAMB STEW



Lamb Txilindron Basque Lamb Stew image

Use leftover lamb and pan drippings from roast for this stew. From Saveur #89, Dec. 2005. Attributed to Dan Ansotgui.

Provided by Queen Dragon Mom

Categories     Lamb/Sheep

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs leg of lamb, leftover roasted pieces
2 cups drippings, from pan
1/2 cup white wine
3 tablespoons olive oil
6 garlic cloves, peeled and chopped
1 onion, medium peeled sliced thinly
1 green bell pepper, cleaned and chopped into 1-inch pieces
1 teaspoon red pepper flakes
1 (6 1/2 ounce) jar pimientos, drained and cut into 1-inch pieces

Steps:

  • Heat oil in a large heavy pot over medium heat. Add garlic, onions and pepper, cook for 5 minutes.
  • Add pepper flakes and cook until they release their aroma.
  • Add lamb pieces, wine and pan drippings.
  • Reduce heat to medium-low. Simmer for 45 minutes.
  • Add pimentos, cover pot and simmer until lamb is very tender, 2-3 hours more.

Nutrition Facts : Calories 605.2, Fat 41, SaturatedFat 14.6, Cholesterol 152, Sodium 140.3, Carbohydrate 8.8, Fiber 2.1, Sugar 3.5, Protein 43.6

BASQUE LAMB STEW RECIPE - (3.9/5)



Basque Lamb Stew Recipe - (3.9/5) image

Provided by รก-25087

Number Of Ingredients 15

3 1/2 lbs. 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 Tbsp 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

Steps:

  • 1 Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside. 2 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. 3 Remove the meat from the pan and add the onions 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. 4 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. Then 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

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