Heathy Eating: Basque lamb stew | SteamboatToday.com

Heathy Eating: Basque lamb stew

Healthy Eating

4 lb. lamb roast cut into small pieces

1 sprig fresh rosemary or 1 tbsp. chopped

2 tbsp. olive oil (extra virgin)

Salt

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.

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