Basque Lamb Stew


1.6 Kg lamb shoulder (cut into 2 inch pieces)

6 cloves garlic (crushed and peeled)

1 sprig fresh rosemary (about 1 tablespoon chopped)

2 tablespoons extra virgin olive oil

1 onion (large, peeled and chopped)


2 teaspoons sweet paprika

10 ounces roasted red bell peppers (cut into 1/2 inch strips)

1 tomato (large ripe, peeled, seeded, and chopped)

2 tablespoons fresh parsley (chopped)

1 bay leaf

2 cups chicken stock

freshly ground black pepper


Marinate lamb with garlic, rosemary:

Combine the lamb, half of the garlic cloves, rosemary, in a medium bowl. Let marinate for 2 to 3 hours.

Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside.

Brown the lamb:

Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Salt the meat as it browns.

Sauté onions and garlic:

Remove the meat from the pan and add the chopped onion to the pan. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Add the garlic and cook another minute.

Return meat to pan, add paprika, roasted peppers, tomatoes, parsley, bay leaf, half chicken stock, bring to simmer:

Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and half chicken stock. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit.

Add rest of chicken stock, simmer:

Add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Add freshly ground black pepper and more salt to taste.