Basque-Style Braised Lamb
Basque-style braised lamb shoulder from the Basque Country of northern Spain: marinated in white wine, garlic and rosemary, then slowly stewed with peppers, tomato and red wine until meltingly tender.
⏱️ Prep: 30 min🍳 Cook: 150 min
Ingredients
| 1500 g | lamb shoulder | |
| 6 | garlic cloves | |
| 1 | rosemary sprig | |
| 1/2 cup | 120 ml | dry white wine |
| 2 tbsp | 30 ml | olive oil |
| 1 | onion, finely chopped | |
| — | salt | |
| — | black pepper | |
| 2 tsp | 10 ml | paprika (red pepper) |
| 4 | red peppers, cut into strips | |
| 1 | tomato, seeded and diced | |
| 1 | bay leaf | |
| 1/2 cup | 120 ml | red wine |
| 1/2 cup | 120 ml | chicken broth |
| — | parsley |
Instructions
- Combine the lamb (cut into small pieces), 3 garlic cloves, the rosemary and white wine in a bowl. Marinate for about 2-3 hours. Drain the meat and pat dry with paper towel.
- Heat the olive oil in a deep lidded pan. Brown the meat until golden. Add the onion, remaining garlic, salt and pepper to taste and cook, stirring with a wooden spoon, until the onion softens, about 5 minutes.
- Add the red (paprika) pepper, roasted peppers, tomato, parsley, red wine and bay leaf. Bring to a boil, then lower the heat and simmer until it begins to thicken, about 10-15 minutes.
- Add the broth, cover and cook over low heat for about 2 hours, until the meat is tender.
- Serve with boiled rice or mashed potatoes.