My father's been going through 20 years of old cooking magazines, looking for interesting things to cook and hoping to clear up some space on his bookshelf. Last night we enjoyed this delicious stew, pulled from a back issue of Saveur magazine. Elise, Simply Recipes.
* 3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
* 6 cloves garlic, crushed and peeled
* 1 sprig fresh rosemary
* 1/2 cup dry white wine
* 2 Tbsp extra-virgin olive oil
* 1 large onion, peeled and chopped
* Salt and freshly ground pepper
* 2 teaspoons sweet paprika
* 3 canned roasted red bell peppers, cut into 1/2 inch strips
* 1 large ripe tomato, peeled, seeded, and chopped
* 4-6 sprigs parsley, chopped
* 1 bay leaf
* 1/2 cup dry, full-bodied red wine
* 1/2 cup chicken stock
1. Combine the lamb, 3 of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2-3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining 3 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. Return all meat to the pot. Add onions, minced garlic, and salt and pepper to taste, and cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Stir in paprika, add roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly, about 10-15 minutes.
3. Add chicken stock, cover, reduce heat to low, and simmer, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Adjust seasonings.
Serves 4 to 6.
3/4 pounds sliced lamb bacon, crumbled
3 pounds boneless lamb cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
2 large onions
1 teaspoon thyme
2 bay leaves
2 cups white wine
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.