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
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 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
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