Basque Lamb Stew (1 day pre prep)
This recipe for Basque Lamb Stew turns out a great, meaty stew with very tender lamb. It's the perfect comfort food recipe.
Ingredients
- 1.58 kg lamb shoulder, cut into 2-inch pieces
- 3 cloves garlic, peeled & crushed
- 1 sprig fresh rosemary
- 3/4 cup dry white wine
- 2 tablespoons extra virgin olive oil
- 1 large sweet Vidalia onion, peeled & chopped
- 3 cloves garlic finely chopped
- salt & fresh ground pepper to taste
- 2 teaspoons sweet paprika
- 3 large red peppers, cut into 1/2 inch strips
- 1 large ripe tomato, peeled chopped and seeded
- 1/4 cup chopped fresh parsley
- 1 bay leaf
- 1/2 cup good red wine
- 1/2 cup chicken stock
- Carrots (like 4? It's not in the recipe but they make it better)
Preparation
Combine lamb, 3 of the garlic cloves, rosemary and white wine in a large plastic zip bag. Let marinate in refrigerator for at least 3 hours.
Drain and discard marinade.
Pat lamb dry with paper towels.
Heat olive oil over medium- high heat in a large heavy, deep skillet with a lid. Brown meat on all sides, about 10 minutes (you may need to do a few batches). Return all meat to the skillet.
Add onions(1), garlic,(3) salt and pepper. Cook, scraping the browned bits on the bottom of the pan, until onions are tender, about 5 minutes.
Stir in carrots, paprika (2tsp), peppers(3), tomatoes(1), parsley,(1/4 cup) bay leaf and red wine(1/2 cup) . Bring to a boil; reduce heat to medium, and simmer until juices reduce and begin to thicken (10 to 15 minutes).
Add chicken broth(1/2 cup) , cover, reduce heat to low.
Let simmer for 2 to 2 1/2 hours, stirring occasionally. Lamb should be very tender. Taste to adjust for seasonings.
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