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basque lamb stew

Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

Serve with rustic bread. Precut lamb stew meat works instead of lamb shoulder.

yield 4 -6
prep time 2 Hr 20 Min
cook time 4 Hr
method Stove Top

Ingredients For basque lamb stew

  • 3 1/2 lb
    lamb shoulder, cut into 2-inch pieces
  • 6 clove
    garlic, peeled and minced
  • 1 sprig
    fresh rosemary, leaves removed from stem and chopped
  • 1/2 c
    dry white wine
  • 2 Tbsp
    olive oil, extra virgin
  • 1 lg
    onion, peeled and chopped
  • salt, to taste
  • 2 tsp
    smoked paprika (you can sub sweet)
  • 1 jar
    (10-oz) roasted red peppers, cut into 1/2-inch strips
  • 1 lg
    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

How To Make basque lamb stew

  • 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.
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