BASQUE LAMB STEW RECIPE - (3.9/5)
Provided by á-25087
Number Of Ingredients 15
Steps:
- 1 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. 2 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. 3 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. 4 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
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
OLD-FASHIONED LAMB STEW
"This hearty stew is chock-full of tender lamb chunks and lots of vegetables," relates Michelle Wise of Spring Mills, Pennsylvania. "Sometimes, I prepare this recipe in my slow cooker."
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine flour, salt and pepper; add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours. , Add carrots and potatoes; cover and cook 1 hour longer or until the meat is tender. Add peas and mushrooms; heat through. Thicken if desired.
Nutrition Facts : Calories 273 calories, Fat 8g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.
DAN'S DELICIOUS BASQUE LAMB STEW
A Basque Style Lamb Stew. It is very delicious and spicy...It is a meal in it self. For people who don't like the taste of traditionally prepared lamb, this is the meal for you. Tender and Spicy Treat you will love!!!
Provided by dcarlucci5
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Trim any excess fat from meat. Put oil in large pot and brown lamb meat about 20 min or until brown. Add onions, peppers and garlic. Turn until brown.
- Add beer, wine, 1 Tbsp of Paprika, salt and lots of pepper. Then add Celery and Bay Leaf and then add water so that all meat is covered. Simmer for about 40 minute Keep adding water if needed.
- Add Chopped Carrot and cook another 15 minute Add Diced Potatoes, Tomato Sauce, Garlic Powder, Italian Seasoning, Dash of Tabasco and a little Cayenne Pepper. Cook until meat is tender, about another 30 min or so. Simmer with lid.
BASQUE LAMB SHANKS
Steps:
- Combine the flour and salt in a resealable plastic bag. One at a time, add the lamb shanks and shake until evenly coated.
- Place a large sauté pan over medium-high heat and add the oil. Add the lamb and cook, turning, for 15 to 20 minutes, until browned on all sides.
- Transfer the lamb to the slow cooker. Add the beans, garlic, water, wine, and tomatoes. Cover and cook on low for about 5 hours. Add the squash and cook on low for another 3 hours, until the lamb and squash are very tender. (In a pinch, the squash can be added at the beginning of cooking and left in the entire time.)
- Just before serving, stir in the olives and thyme and season to taste with salt and pepper.
LAMB TXILINDRON BASQUE LAMB STEW
Use leftover lamb and pan drippings from roast for this stew. From Saveur #89, Dec. 2005. Attributed to Dan Ansotgui.
Provided by Queen Dragon Mom
Categories Lamb/Sheep
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large heavy pot over medium heat. Add garlic, onions and pepper, cook for 5 minutes.
- Add pepper flakes and cook until they release their aroma.
- Add lamb pieces, wine and pan drippings.
- Reduce heat to medium-low. Simmer for 45 minutes.
- Add pimentos, cover pot and simmer until lamb is very tender, 2-3 hours more.
Nutrition Facts : Calories 605.2, Fat 41, SaturatedFat 14.6, Cholesterol 152, Sodium 140.3, Carbohydrate 8.8, Fiber 2.1, Sugar 3.5, Protein 43.6
EASY LAMB STEW
Let the oven do the work with this easy and flavourful lamb stew. The amounts are easily doubled, so you can freeze half to enjoy another day
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 10
Steps:
- Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
- Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.
Nutrition Facts : Calories 631 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 48 grams protein, Sodium 0.4 milligram of sodium
BASQUE LAMB STEW
Serve with rustic bread.
Provided by Mikekey *
Categories Other Main Dishes
Time 6h20m
Number Of Ingredients 15
Steps:
- 1. Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours.
- 2. Drain the meat, discard the marinade, and pat dry with paper towels.
- 3. 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.
- 4. Remove the meat from the pan and add the chopped onion 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 remaining garlic and cook another minute.
- 5. 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.
- 6. 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.
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