Basque Lamb Stew
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
Marinade |
||
|
2 |
cloves |
garlic -- minced |
|
1 |
teaspoon |
dried rosemary |
|
1/2 |
cup |
white wine |
|
3 1/2 |
pounds |
lamb shoulder -- cut into 2" pieces |
|
2 |
tablespoons |
olive oil |
|
1 |
teaspoon |
salt |
|
1 |
large |
onion -- chopped |
|
2 |
cloves |
garlic -- minced |
|
2 |
large |
roasted red peppers -- cut into strips |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- drained |
|
2 |
teaspoons |
paprika -- sweetened |
|
1 |
whole |
bay leaf |
|
1/2 |
cup |
red wine |
|
1/2 |
cup |
low-sodium defatted chicken broth |
| Mix the marinade ingredients together in large Ziploc bag. Add lamb and turn to coat. Marinate for 2 to 3 hours. Heat olive oil in large Dutch oven over medium-high heat. Cook lamb in batches until browned on all sides. Remove from pan. Add onions to pan and cook scraping up browned bits until onion is soft. Add garlic and cook for 1 minute. Return meat to pan. Add red peppers, tomatoes, paprika, and red wine. Simmer for 15 minutes. Add chicken broth and bay leaf. Bring to a boil. Reduce heat to low and simmer until meat is tender 2 to 2 1/2 hours. Makes 6 servings. |
| Per Serving: 653 Calories; 50g Fat (71.6% calories from fat); 36g Protein; 8g Carbohydrate; 2g Dietary Fiber; 151mg Cholesterol; 579mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 7 Fat. |