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
Lamb Shoulder Stew | Paleta de cordero | Barón de Ley | The Spanish Chef
Hola Amigos!
This lamb stew has been cooked in Spain for centuries, it is as traditional as a stew can get. Rich flavours, depth and above all: comfort! This pairing is a nod to tradition. Barón de Ley’s Finca Monasterio honours the history of the beautiful Imas Estate, where the winery is located and Benedictine Monks made wine more than 500 years ago.
You can find Barón de Ley Rioja wines in specialised shops and retailers in UK, Germany, Nordic countries, North America, Japan... and over 50 countries around the world. Enjoy responsibly!
To discover more recipes in our Sabores de España series visit:
Ingredients (serves 4):
2 kg shoulder of lamb bone in, cut into 10 pieces
100ml of extra virgin olive oil
1 red pepper, into large strips
1 green pepper, into large strips
2 onions, diced
2 heads of garlic, cloves whole and peeled
2 tomatoes, grated
1 slice of white bread
1 dried ñora pepper
1 tbsp sweet smoked paprika
2 bay leaves
2 clove spice
1 tsp dried oregano
10 sprigs of fresh thyme
10 black peppercorns
1 large glass of white wine
1 litre water
Salt to season
METHOD
Step 1: Place your wide pot over medium heat and pour the olive oil. Add the garlic cloves and the ñora pepper, fry until both are golden on both sides and set aside.
Step 2: Increase the heat to the highest setting and fry the seasoned pieces of lamb on all sides until brown. Set aside.
Step 3: Add the peppers, onion, bay leaves and fry for about 10 minutes until they start to turn brown. Add the paprika and cloves and stir for 30 seconds before adding the tomatoes. Let them reduce down until they have formed a dark dry paste and add the lamb back into the pot.
Step 4: Pour the glass of white wine and flambe. Reduce down until completely evaporated and add the water, the oregano and let it simmer for 2.5 hours over low heat and with a parchment paper cartouche or lid over the top.
Step 5: Blend the ñora pepper with the fried bread and add a ladle of the oil that sits on top of the stew to form a paste and add it back into the stew to thicken. Add the sprigs of thyme and finish simmering for the last 30 minutes. Rectify the seasoning and it’s ready to enjoy with some roasted potatoes or plenty of bread to mop up the sauce. Salud!
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Omar Allibhoy | The Spanish Chef xx
Lamb Stew from Spain - the authentic Caldereta de Cordero.
Traditional lamb stew from la Sierra de Albarracín in Eastern Spain
CALDERETA DE CORDERO is a simple, traditional country stew. The dish varies from region to region, but here is a standard version from the province of Teruel.
I hope you are inspired to try this classic stew from the Spain, cooked, as always, just like the locals!
INGREDIENTS (for 4 people)
I kg lamb suitable for stewing, cut into slices of about 50g
1 onion
1 small red pepper
1 small green pepper
2 tomatoes
3 cloves of garlic
a bay leaf
3 or 4 potatoes
50 ml olive oil
100 ml dry white wine
water
salt and pepper
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Basque style lamb
Making Meals Better
My Lamb Stew Recipe
Ryan’s Lamb stew
2lbs lamb (cubed, fat removed)
2 cans great northern beans
1 package carrots
1 cup flour
Salt, Pepper
Olive oil
Cube the lamb.
Coat lamb in olive oil.
And some salt and pepper to a bowl of flour.
Coat the lamb in flour and set aside.
Brown the lamb in a frying pan under medium heat.
Chop carrots and add to crock pot
Add Great Northern Beans to Crock Pot
When cooked, add the lamb to the crock pot.
Cook for 8 hours or 35 minutes in a pressure cooker.
Serve with crusty bread
Braised lamb in white wine recipe | Gustomondo
Braised lamb in white wine recipe | Gustomondo
A traditional Romanian dish, expecially at Easter. The lamb is soft and falling off the bone. Flavoured with thyme and bay, lots of garlic and also spring garlic leaves.
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