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
The Ultimate Mediterranean Lamb Stew from Mallorca, Spain | Xot a la Greixonera.
#petespans Learn how to cook Lamb Stew like the locals in Mallorca, SPAIN. (Xot a la Greixonera)
Today I've reached the island of Mallorca off the coast of Spain, to cook yet another authentic, local speciality: Mallorcan Lamb Stew.
Pete's Pans cooks all the greatest regional specialities, mostly on location, with utmost regard for local authenticity, so please join me:
SUBSCRIBE TO PETE’S PANS FOR REGULAR UPDATES FROM FRANCE, SPAIN AND PORTUGAL
RECIPES FROM SPAIN SERIES (playlist)
PETE'S PANS INSTAGRAM:
My favourite cast iron STAUB pan used in the video:
The pepper powder used in the video:c
Business Inquiries: petermi@aol.es
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.
Visit Gustomondo online:
Facebook page:
Instagram:
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!
PRINT RECIPE:
Basque style lamb
Making Meals Better
Basque Piperade Stew Recipe
This Basque Piperade Stew recipe comes from the Basque region in Spain where it has been traditionally made for many, many years. Our recipe is by James Peck from Burnt Lemon Catering and he recently cooked this dish in the Basque region. By charring the peppers first, you add delicious smokey notes to the dish which, when combined with the sweetness of the slow cooked onions, creates a wonderful flavour profile. This is a really versatile recipe and can be served simply with fresh crusty bread or used in a more extravagant dish with pan-fried cod loins, rice and tender stem broccoli. For more information on Burnt Lemon Catering, visit their website here:
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
Find the full recipe here:
Basque Dutch Oven Cooking with Ramon Zugazaga
Dutch Oven Cooking From Sheep Camp to Home
For this workshop, some of Elko County’s finest Basque cooks came together at the Basque Clubhouse to share stories and their favorite Dutch-oven meals. Under the guidance of Basque chef and restauranteur Ramon Zugazaga, the group demonstrates multiple dishes that can be cooked in seasoned cast iron cookware, including stews made with beef, lamb, rabbit, and beef tongue; lamb shanks; roast boneless lamb; meatballs; and sheepherder’s bread. In this video, we feature the stews.