How To make Basque Lamb Stew
BASIC STEW:
1 1/2 pounds Boneless lamb shoulder
1 cup Stock
3/4 cup Onions chopped
1/2 tablespoon Garlic cloves :
crushed
THIS VARIATION:
6 medium Carrots 3/4" pcs
12 ounces Turnips :
3/4" pcs
1/4 teaspoon Thyme leaves
1/4 teaspoon Rosemary -- crumbled
1/2 teaspoon Black pepper
1 cup Chicken stock
2 tablespoons Flour
You may substitute pork shoulder or beef chuck for the lamb. Use beef stock for beef, chicken stock for pork or lamb. Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender. Crockpot directions: pile all ingredients into crockpot and cook all day on LOW. When done: skim off and discard fat. It takes less than 8 minutes to assemble this stew. Then you can pay it little or no attention as it simmers for about 2-1/2 hours. Make multiples of the basic stew, then divide stew into 4-serving portions; refrigerate or in airtight containers for up to 5 days, or freeze for up to 3 months. Thaw in microwave-safe container on defrost or in refrigerator for 24 hours. To assemble: bring basic stew, vegetables, and spices to boil in 3-qt pot. Reduce heat, cover, and simmer 15 minutes, stirring twice, until vegetables are almost tender. Whisk chicken stock with flour until blended. Stir into stew and simmer, uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly thickened and vegetables are tender. This stew is also good made with beef or pork.
How To make Basque Lamb Stew's Videos
Traditional lamb stew from the north of Spain - Ajo Carretero
Traditional lamb stew from the north of Spain - Ajo Carretero - cooked on location
Ajo carretero is a traditional stew that was cooked, in the open, by the forester-cart-makers in the pine-covered mountains of Soria and Burgos in the north of Spain.
I hope you are inspired to try this classic stew from the northern mountains, cooked, as always, just like the locals!
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The best pimentón (Spanish paprika) to use for this dish can be found here:
U.K
U.S
The dried pepper (pulp) can be found here:
U.K
U.S
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INGREDIENTS (for 2 people)
600 g lamb in chunks of 50 -100 g (leg, collar etc)
1 large tomato
1 smallish red pepper
1 green pepper, the long variety if available
1 onion
cloves of a whole head of garlic (skin on)
1 pimiento choricero, dried pepper or the pulp sold in jars (optional)
1/2 a guindilla (chile pepper) (or to taste)
1 teaspoon of pimentón (Spanish paprika)
a round loaf of country-style bread
salt and pepper
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Rustic Lamb Stew Recipe | Proper British Stew | TSpoon Recipes
Ingredients below.
This is a proper winter warmer. Slow cooked lamb with a rich and dark gravy, caramelised onions and sweet carrots. Served with mash, this is a banger.
Lamb x500g
1 onions, thickly sliced
1 Bay leaf
2 carrots, peeled and diagonally sliced
3 garlic cloves, finely chopped
Rosemary x1 TBSP
Tomato x1 Large, cut in quarter
Tomato Paste x1 TBSP
400ml hot lamb stock
Unveiling the Secret to Perfect Lamb Stew
This video was created in partnership with the American Lamb Board.
This delicious lamb stew recipe is jam-packed with chunks of braised American lamb, potatoes, and carrots in a tasty broth for an unbelievably tasty meal.
Ingredients for this recipe:
• 4 1-pound American lamb shanks
• 3 tablespoons olive oil
• 1 peeled large diced yellow onion
• 1 large or 2 medium-sized leeks, quarter sliced and rinsed
• 1 cup dry red wine
• ¼ cup all-purpose flour
• 8 cups beef stock
• 6 garlic cloves
• 1 sprig of fresh rosemary
• 5 quartered Yukon potatoes
• 6 peeled extra-large cut carrots
• 1 large peeled extra-large diced celeriac root
• ¼ cup finely minced parsley
• Coarse salt and fresh cracked pepper to taste
Serves 8
Prep time: 20 minutes
Cook time: 4 hours
Procedures:
1. Season the lamb shanks on all sides with salt and pepper.
2. Add the oil to a large rondeau or Dutch oven pot and heat to high until it smokes lightly.
3. Place in the lamb shanks, turn the heat down to medium-high and sear on all sides until they are well browned, which takes about 3 to 4 minutes per side.
4. Remove the lamb shanks, add the onions and leeks to the pan, turn the heat to low-medium, and cook while stirring for 25 to 30 minutes or until well browned.
5. Deglaze with red wine and cook over high heat until it is mostly absorbed into the onions.
6. Turn the heat down to low medium and mix in the flour until combined to make a roux.
7. Pour in the beef stock along with the garlic cloves, rosemary sprig, salt, and pepper. Mix to combine.
8. Place back in the lamb shanks, cover the pot, and cook for 2 ½ to 3 hours over low heat or until they easily fall from the bone. USDA recommends lamb reach a minimum internal temperature of 145F with a 3-minute rest.
9. Remove the Lamb shanks and trim the meat away from the bones.
10. Roughly cut the lamb into 1” chunks. Set them aside.
11. Place the trimmed lamb bones back in the pot with the potatoes, carrots, and celeriac root and cook over medium heat until the vegetables are tender, which takes about 30 minutes.
12. Finish by stirring back in the cut-up lamb shank and parsley, and adjust the seasonings with salt and pepper.
13. Serve the lamb stew in a bowl with optional garnishes of chopped fresh parsley or rosemary.
Basque style lamb
Making Meals Better
Mongolian Lamb 20200831
Mongolian Lamb is an Aussie favourite, found on the menu of every suburban Chinese restaurant. At “posher” establishments, it might even arrive at the table on a hot iron plate, sizzling and spitting for theatric effect!
Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb!
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