This Basque Lamb Stew is a great, meaty stew with lamb as tender as can be. It’s a big-time favorite comfort food dish.
Basque Lamb Stew
Prep Time: 25 minutes
Cook Time: 2 1/2 to 3 hours
- 3 1/2 pounds 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, minced
- salt & fresh ground pepper to taste
- 2 teaspoons sweet paprika
- 3 canned roasted red bell peppers, cut into 1/2-inch strips
- 1 large ripe tomato, peeled, seeded & chopped
- 1/4 cup chopped fresh parsley
- 1 bay leaf
- 1/2 cup good red wine
- 1/2 cup chicken broth
- 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, garlic, salt and pepper. Cook, scraping the browned bits on the bottom of the pan, until onions are tender, about 5 minutes. Stir in paprika, peppers, tomatoes, parsley, bay leaf and red wine. Bring to a boil; reduce heat to medium, and simmer until juices reduce and begin to thicken (10 to 15 minutes).
- Add chicken broth, 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.
- If preparing this recipe as GLUTEN FREE, just be sure to use a brand of chicken broth that is designated as GF.