Basque Lamb Stew
Ingredients
| 4 lbs of lamb shoulder, fat removed and cut into pieces | ||
| Olive oil | ||
| 3 onions diced | ||
| 3 cloves garlic crushed | ||
| 3 carrots cut into pieces | ||
| 1 dried red pepper, chopped | ||
| 1 cup red wine | ||
| 1 and 1/2 cups of chicken broth | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 6 potatoes cut into pieces | ||
| 2 tbs fresh cilantro, chopped |
This is a traditional lamb stew that is served in the Basque region of Spain.
- Brown lamb in oil with onion garlic carrot and pepper.
- In a separate saute pan, brown the potatoes. About 6 minutes
- When vegetables are soft and meat is browned, season with salt and pepper.
- Add cilantro, chicken stock and wine to cover.
- Add the browned potatoes.
- Allow to cook for 45 minutes using low heat.
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