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

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