Basque Lamb Stew
By Freestate On 15 Jul, 2013 At 02:01 PM | Categorized As Food & Wine | With 0 Comments

lamb-soupBasque Lamb Stew Recipe

Prep time: 20 minutes

Cook time: 4 hours

Feel free to substitute some or all of the paprika with smoked paprika.

Add to shopping list.



3 1/2 lbs. lamb shoulder, cut into 2 inch pieces

6 cloves garlic, crushed and peeled

1 sprig fresh rosemary, about 1 tablespoon chopped

1/2 cup dry white wine

2 Tbsp extra-virgin olive oil

1 large onion, peeled and chopped


2 teaspoons sweet paprika

1 10-ounce can roasted red bell peppers, cut into 1/2 inch strips

1 large ripe tomato, peeled, seeded, and chopped

2 tablespoons chopped fresh parsley

1 bay leaf

1 cup dry, full-bodied red wine

1 cup chicken stock*

Freshly ground black pepper


* If cooking gluten-free, use homemade chicken stock or gluten-free packaged stock.



Combine the lamb, half of the garlic cloves, rosemary, and white wine 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.

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.

Remove the meat from the pan and add the onions 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 the meat to the pan with the onions and garlic. 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. Then 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.


Serve with rustic bread. If you want, try garnishing with fresh mint leaves (though I have no idea how “Basque” that is, it just tastes good.)

Yield: Serves 4 to 6.–Simply recipes




1 1/2 pounds carrots, cut on a diagonal into 3-inch-long pieces, halved lengthwise

1/2 cup low-sodium vegetable or chicken broth

4 teaspoons olive oil

Kosher salt and freshly ground black pepper

1/4 cup chopped mint

1/4 cup chopped parsley

2 teaspoons fresh lemon juice

1/2 teaspoon finely grated lemon zest


Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture.

Per serving: Calories: 110; Total Fat: 5 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 17 grams; Sugar: 8 grams; Fiber: 5 grams; Cholesterol: 0 milligrams; Sodium: 260 milligrams. Foodnetwork

comment closed