Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
Are you acquainted with Basque cooking?
Basque Country is a region bordering Spain and France at the Western end of the Pyrenees mountains. Basque descendants and neighborhoods can be discovered all over California and Nevada. (More on the history of the Basque individuals in the Wikipedia.)
You might be accustomed to Irish lamb stew, however lamb stews are likewise common of Basque food, as are meals that consist of both tomatoes and sweet red peppers.
My daddy first discovered the dish from which we adjusted this basque lamb stew in an old concern of Saveur Magazine. He has at least 20 years of back issues of Premium, Saveur, and other cooking publications that he keeps around just waiting on a spare minute to review.
We have actually made this lamb stew a number of times and just enjoy it!
It seems a little odd in that the lamb is very first marinated in herbs and gewurztraminer, and after that braised in stock and red white wine. Blending wines in cooking is so rarely done, however apparently it does take place on occasion in Spanish cooking (we’ve discovered referrals in Spanish cookbooks).
Updated, from the dish archive. Published in2005 Take pleasure in!
Basque Lamb Stew Dish
Do not hesitate to substitute some or all of the paprika with smoked paprika.
- 3 1/2 pounds lamb shoulder, cut into 2 inch pieces
- 6 cloves garlic, crushed and peeled
- 1 sprig fresh rosemary, about 1 tablespoon chopped
- 1/2 cup dry gewurztraminer
- 2 tablespoons extra-virgin olive oil
- 1 large onion, peeled and sliced
- 2 teaspoons sweet paprika
- 1 10- ounce can roasted red bell peppers, cut into 1/2 inch strips
- 1 big ripe tomato, peeled, seeded, and sliced
- 2 tablespoons sliced fresh parsley
- 1 bay leaf
- 1 cup dry, full-bodied red wine
- 1 cup chicken stock
- Freshly ground black pepper
1 Marinate lamb with garlic, rosemary, gewurztraminer: Integrate the lamb, half of the garlic cloves, rosemary, and gewurztraminer in a medium bowl. Let marinate for 2 to 3 hours.
Drain pipes the meat, dispose of the marinade, and pat dry with paper towels. Mince the staying garlic cloves and set aside.
2 Brown the lamb: Heat olive oil in a large, heavy-bottomed pan with cover, over medium-high heat.
Add the garlic and cook another minute.
Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine.
5 Include chicken stock, simmer: Add the chicken stock, give a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is extremely 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 (though I have no idea how “Basque” that is, it simply tastes excellent.)
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