BASQUE LAMB STEW

Basque Lamb Stew image

Provided by Mikekey *

Time 6h20m

Number Of Ingredients 15

Previous Next

3 1/2 lb lamb shoulder, cut into 2-inch pieces
6 clove garlic, peeled and minced
1 sprig(s) fresh rosemary, leaves removed from stem and chopped
1/2 c dry white wine
2 Tbsp olive oil, extra virgin
1 large onion, peeled and chopped
salt, to taste
2 tsp 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 Tbsp fresh flat-leaf parsley, chopped
1 bay leaf
1 c dry red wine
1 c chicken stock
ground black pepper, to taste

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