“I cook with wine. Sometimes I even add it to the food.”
W.C. Fields
What keeps you warm in winter, dear reader? What is your favourite comfort food?
Summary: With winter almost here, this Basque Lamb Stew seems like a good way to warm up … robust, hearty, full of flavour. It’s the time of the year when comfort food tops the list. Adapted minimally from Simple Recipes. Serves 4-6.
Prep Time: 15 minutes
Total Time: 2 hours {plus marinating}
Ingredients:
- 750gm lamb shoulder, cut into 2 inch pieces {I used on the bone pieces}
- 6 cloves garlic, crushed and peeled
- 1 tbs dried rosemary {or sprig fresh rosemary}
- 1/2 cup white wine {Four Seasons Pinot}
- 2 Tbsp extra-virgin olive oil
- 1 large onion, peeled and chopped
- Salt
- 1/2 tsp red chili flakes
- 3 roasted red bell peppers, cut into 1/2 inch strips
- 1 large ripe tomato, peeled, seeded, and chopped
- 2 tablespoons chopped fresh coriander
- 1 bay leaf
- 1 cup dry, full-bodied red wine {Four Seasons Barouque Reserve}
- 1 cup vegetable stock
- Freshly ground black pepper
Method:
- Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. I marinated this overnight though Elise calles for 2-3 hours.
- Drain the meat, discard the marinade, and pat dry with paper towels. {I reduced the remaining marinade while basting the second batch}
- 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. Salt the meat as it browns. Remove the meat from the pan and add the onions to the pan.
- Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are light brown around the edges, about 10 minutes. Add the garlic and cook another minute.
- Return the meat to the pan with the onions and garlic. Stir in red chili flakes, roasted peppers, tomatoes, coriander, bay leaf, and red wine.
- Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit. Then add the vegetable stock. {Either bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours}.
- OR transfer to an oven safe deep dish, cover tightly with foil and bake at 150C for 1 1/2 hours.
- Add freshly ground black pepper and more salt to taste.
- Serve with rustic bread.
- If you want, try garnishing with fresh mint leaves {as Elise says, “though I have no idea how “Basque” that is, it just tastes good.”
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