Basque Sheepherders' Lamb Stew on recipecenter.com

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Basque Sheepherders' Lamb Stew

Submitted by

American Lamb Council

Category

basque, meats, stews, entrees, lamb & mutton, soups & stews

Rating

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Recipe for: Servi

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Ingredients

FLAVOR STEP:

lbs

American lamb stew meat from the neck, shoulder or leg, without bones, cut into 2 inch pieces

tbsp

Paprika

teasp

Dried oregano or thyme

teasp

Salt

1/4

teasp

Freshly ground black pepper

1/4

teasp

fire roasted red bell pepper OR

canned or bottled red peppers or pimentos

tbsp

Red Wine Vinegar

tbsp

Olive oil

med

Onion, chopped

clove

Garlic , chopped

fire roasted mild green chile, chopped, OR

tbsp

canned green chiles, chopped

Bay leaves

cup

Red wine

cup

Beef stock

Salt and pepper

Procedure

1. Mix the rub ingredients in a small bowl.
2. Put the meat in a zipper-lock bag or bowl, add the rub and toss to coat thoroughly.
3. Marinate the meat for up to 2 hours at room temperature or overnight, covered if necessary, in the refrigerator.
4. If the meat has been refrigerated, bring it to room temperature before cooking.
5. In a blender or food processor, blend the red pepper and vinegar to a puree.
6. Set aside.
7. In a skillet or heavy pot, heat the olive oil over medium-high heat.
8. Brown the lamb on all sides, stirring often, about 10 minutes.
9. Remove the lamb and pour off all but about 2 tbsp of the fat from the pan.
10. Reduce the heat to medium and saute the onion, garlic and green chile, stirring often, for about 5 minutes.
11. Add the lamb, the pureed red peppers, the bay leaves, wine and stock, reduce the heat to a simmer, and cook, uncovered for about 1 1/2 hours, or until the meat is tender.
12. Stir once in a while and add more wine or stock if necessart; the liquid should barely cover the meat.
13. Remove the meat with a slotted spoon and set aside.
14. Degrease the sauce and reduce it over high heat to thicken slightly.
15. It can still be a bit on the soupy side.
16. Remove and discard the bay leaves. Taste for salt and pepper.
17. Return the meat to the pan to warm through, and serve.
18. Prep Time: 15-30 Minutes , Cooking Time: 60 or more Minutes
19. Fat: 21g , Calories: 406 , Cholesterol: 134mg , Sodium: 1361mg
20. Leftover Ideas: Rewarms well

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