Basque lamb ragout

Ingredients for 4 servings:

• 1 ½ kg lamb shoulder(s), cut into approx. 4 cm cubes
• 6 cloves garlic, crushed
• 2 sprigs rosemary, fresh
• 250 ml dry white wine
• 2 tbsp olive oil
• 1 large onion(s), diced
• Salt
• 2 tbsp paprika powder, sweet
• 300 g roasted red peppers (jar or homemade), 1 cm wide strips
• 1 large tomato(s), peeled and diced
• 2 tbsp parsley, chopped
• 2 bay leaves
• 250 ml red wine, round, dry
• 250 ml chicken broth
• n. B. Black pepper, freshly ground
• n. B. Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 4 hours; Total time approx. 7 hours 30 minutes

A hearty stew of lamb shoulder, tomatoes and roasted red peppers – typical of the Basque Country!

In a bowl, combine the diced lamb shoulder with half of the garlic, the fresh rosemary, and the white wine. Cover the bowl tightly or place everything in a freezer bag and let it marinate in the refrigerator for at least 3-4 hours. I usually leave it in the refrigerator overnight. Then, drain off the marinade and discard. Dry the meat cubes thoroughly with kitchen paper. Prepare the other half of the garlic (crush/chop). Heat the olive oil in a large, heavy skillet (with a lid) over medium-high heat. Brown the meat in small batches until the cubes are browned all over – this takes about 10 minutes per batch. Season the meat with salt while it browns and then set it aside on a large plate. Now brown the onions in the pan, breaking up any browned bits from the bottom of the pan. After about 5 minutes, when the onions are soft, add the garlic and cook for another minute. Now return the meat to the pan with the onions. Add the paprika, roasted bell pepper strips, diced tomatoes, parsley, bay leaves, and red wine and stir well. Bring to a boil, then reduce the heat and simmer gently uncovered for 15-20 minutes. The liquid should reduce slightly. Then add the chicken stock and bring back to a boil. Reduce the heat to low, cover the pan, and simmer gently for 2 to 2.5 hours. The meat should then be beautifully tender. Stir occasionally. Season to taste with freshly ground pepper and salt. We think this delicious dish tastes best with good, rustic, fresh bread!