It’s been a little snowy outside for the past week so I figured I would share a Basque Lamb Stew Recipe that I tried this past weekend to warm your stomachs! Good news too: it’s gluten free and delicious!
- 3 1/2 lbs. lamb shoulder, cut into 2 inch piece
- 6 cloves garlic, crushed and peeled
- 1 sprig fresh rosemary
- 1/2 cup dry white wine
- 2 Tbsp extra-virgin olive oil
- 1 large onion, peeled and chopped
- Salt and freshly ground pepper
- 2 teaspoons sweet paprika
- 3 canned roasted red bell peppers, cut into 1/2 inch strips
- 1 large ripe tomato, peeled, seeded, and chopped
- 4-6 sprigs parsley, chopped
- 1 bay leaf
- 1/2 cup dry, full-bodied red wine
- 1/2 cup chicken stock (If it’s gluten free make sure that this stock is either home made or gluten free)
- Marinade the lamb for 2-3 hours with 3 garlic cloves, rosemary, and white wine.
- Drain the meat and pat dry with paper towels
- Mince the remaining 3 garlic cloves and set aside
- Heat Olive Oil in a heavy large pan with a lid over medium-high heat
- Brown the meat in batches making sure to brown all sides of the meat (takes about 10 minutes per batch)
- After browning all the meat, put all the meat back in the pan
- Add onions, minced garlic, and salt and pepper to taste, and cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft (about 5 minutes)
- Stir in paprika, add roasted peppers, tomatoes, parsley, bay leaf, and red wine.
- Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly (about 10-15 minutes)
- Add chicken stock, cover, reduce heat to low, and simmer, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Adjust seasonings.
This recipe should serve 4-6 people.
Enjoy it and tell me what you think!
I got this recipe from here.