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
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
Instructions
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. If you want, try garnishing with fresh
mint leaves
Originally Submitted
4/23/2013
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