Basque Lamb Stew
- 3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
- 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*
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaf (1)
- Garlic (6 cloves)
- Onion, large (1)
- Parsley (4 sprigs)
- Red bell peppers, cut into 1/2 inch strips, canned roasted (3)
- Rosemary, fresh (1 sprig)
- Tomato, large ripe (1)
- Meat
- Lamb shoulder (3 1/2 lbs.)
- Canned Goods
Chicken stock (1/2 cup)
- Cooking & Baking
- Olive oil, extra-virgin (2 Tbsp)
- Paprika, sweet (2 teaspoons)
- Salt and freshly ground pepper (1)
- Beer, Wine & Liquor
- Full-bodied red wine, dry (1/2 cup)
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on simplyrecipes.com
Social Stats
75.0Rating
1-100
1-100
98Tweets
548Facebook
Likes
Likes
37StumbleUpon
Views
Views
208PinterestPins
Recipe Stats
Published June 11, 2005 (7 years ago).
16 people saved this recipe.
