Basque Lamb Stew


  • 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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