Basque Lamb Stew


3-1/2 pounds American Lamb leg or shoulder meat, cut into 1-inch cubes
1/2 cup Olive oil
2 Red bell peppers, cut into 1-inch cubes
2 Green bell peppers, cut into 1-inch cubes
1-1/2 Celery stalks, cut into 1/2-inch pieces
2 Tomatoes, quartered
2 Potatoes, peeled, cut into 1-inch cubes
1 Large yellow onion, cut into 1-inch cubes
4 Garlic cloves, minced
4 cups Lamb or beef stock
1-1/2 cups White wine
2 tablespoons Tomato paste
1-1/2 tablespoons Paprika
2 Bay leaves
Salt and pepper to taste
1/4 cup Chopped fresh parsley


In a large skillet over medium-high heat, heat oil. Cook lamb until all pieces are brown on all sides. Remove with a slotted spoon; save for later. Drain most of the oil from the skillet. Add bell peppers, celery, tomatoes, potatoes, onion and garlic; cook over medium-high heat for about 5 minutes, stirring occasionally. Scrape the bottom of the skillet, adding lamb bits to the stew for flavor. Add stock, wine, tomato paste, paprika, bay leaves and lamb; bring to a boil. Reduce heat; cover and simmer until lamb is tender, about 1 hour. Remove lid and increase the heat slightly. Remove bay leaves. Cook, stirring to reduce sauce, about 15 minutes. Adjust seasonings.
Place stew in a serving dish; garnish with chopped parsley.







Shasta Ranch

Klamath Falls Oregon

Copyright 2020 Shasta Ranch. All rights reserved. Shasta Ranch registered St. Croix Hair sheep. Sheep for sale, hair sheep

Shasta Ranch 21420 Colt Rd Klamath Falls OR 97603    Phone: 541-205-4310         E-mail: info@shastaranch.net