Heathy Eating: Basque lamb stew
December 3, 2017
4 lb. lamb roast cut into small pieces
1 sprig fresh rosemary or 1 tbsp. chopped
2 tbsp. olive oil (extra virgin)
1 10 oz. can roasted red bell peppers cut into ½ inch strips
1 bay leaf
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1 cup chicken broth
6 cloves garlic, minced
½ cup dry white wine
1 large onion chopped
2 tsp. sweet paprika
1 can chopped tomatoes
2 tbsp. chopped fresh parsley
1 cup dry red wine
Fresh ground black pepper
Combine the lamb, half the garlic, rosemary, and white wine in a medium bowl. Let marinate for 2-3 hours. Drain the meat, discard the marinade, pad dry and set aside.
Heat olive oil in a large pot over med-high heat. Brown the meat on all sides and salt as it browns. Remove the meat and add onion, cooking until soft. Add the rest of minced garlic and cook 1 minute.
Return the meat to the pan with the onions. 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.
Add the chicken broth and bring to a boil. Reduce to low and simmer, covered, stirring occasionally, until meat is very tender. 2 to 2.5 hours. Add ground pepper and more salt to taste.
Adapted from Jeanne Maneotis, of Prime Mountain Lamb LLC.