A marinated, slow-cooked, Spanish lamb stew you’ll want double.
Are you familiar with Basque cooking?
Basque Country is a region bordering Spain and France at the Western end of the Pyrenees mountains.
Elise Bauer
Basque descendants and communities can be found all over California and Nevada.
My father first found the recipe from which we adapted this basque lamb stew in an old issue ofSaveurMagazine.
We’ve made this lamb stew several times and just love it!
Elise Bauer
Updated, from the recipe archive.
First posted in 2005.
Let marinate for 2 to 3 hours.
Elise Bauer
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.
Elise Bauer
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 chopped onion to the pan.
Elise Bauer
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.
Elise Bauer
Add freshly ground black pepper and more salt to taste.
Serve with rustic bread.
Elise Bauer
