Lamb Txilindron Basque Lamb Stew Recipes

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BASQUE LAMB STEW



Basque Lamb Stew image

Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.

Provided by Elise Bauer

Categories     Dinner     Stew     Lamb     Stew

Time 6h20m

Yield 6

Number Of Ingredients 15

3 1/2 pounds lamb shoulder, cut into 2 inch pieces
6 cloves garlic, crushed and peeled
1 sprig fresh rosemary, about 1 tablespoon chopped
1/2 cup dry white wine
2 tablespoons extra-virgin olive oil
1 large onion, peeled and chopped
Salt
2 teaspoons sweet paprika
1 10-ounce can roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded, and chopped
2 tablespoons chopped fresh parsley
1 bay leaf
1 cup dry, full-bodied red wine
1 cup chicken stock
Freshly ground black pepper

Steps:

  • Marinate lamb with garlic, rosemary, white wine: Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside.
  • Brown the lamb: 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.
  • Sauté onions and garlic: Remove the meat from the pan and add the chopped onion to the pan. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Add the garlic and cook another minute.
  • Return meat to pan, add paprika, roasted peppers, tomatoes, parsley, bay leaf, red wine, bring to simmer: Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, 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.
  • Add chicken stock, simmer: Add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 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 (though I have no idea how "Basque" that is, it just tastes good.) Links: Basque Chicken - from Not Quite Nigella Chilindron, Spanish Venison Stew with Paprika - from Hunter Angler Gardener Cook

Nutrition Facts : Calories 501 kcal, Carbohydrate 11 g, Cholesterol 171 mg, Fiber 2 g, Protein 55 g, SaturatedFat 6 g, Sodium 829 mg, Sugar 5 g, Fat 20 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

LAMB TXILINDRON BASQUE LAMB STEW



Lamb Txilindron Basque Lamb Stew image

Use leftover lamb and pan drippings from roast for this stew. From Saveur #89, Dec. 2005. Attributed to Dan Ansotgui.

Provided by Queen Dragon Mom

Categories     Lamb/Sheep

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs leg of lamb, leftover roasted pieces
2 cups drippings, from pan
1/2 cup white wine
3 tablespoons olive oil
6 garlic cloves, peeled and chopped
1 onion, medium peeled sliced thinly
1 green bell pepper, cleaned and chopped into 1-inch pieces
1 teaspoon red pepper flakes
1 (6 1/2 ounce) jar pimientos, drained and cut into 1-inch pieces

Steps:

  • Heat oil in a large heavy pot over medium heat. Add garlic, onions and pepper, cook for 5 minutes.
  • Add pepper flakes and cook until they release their aroma.
  • Add lamb pieces, wine and pan drippings.
  • Reduce heat to medium-low. Simmer for 45 minutes.
  • Add pimentos, cover pot and simmer until lamb is very tender, 2-3 hours more.

Nutrition Facts : Calories 605.2, Fat 41, SaturatedFat 14.6, Cholesterol 152, Sodium 140.3, Carbohydrate 8.8, Fiber 2.1, Sugar 3.5, Protein 43.6

DAN'S DELICIOUS BASQUE LAMB STEW



Dan's Delicious Basque Lamb Stew image

A Basque Style Lamb Stew. It is very delicious and spicy...It is a meal in it self. For people who don't like the taste of traditionally prepared lamb, this is the meal for you. Tender and Spicy Treat you will love!!!

Provided by dcarlucci5

Categories     Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 1/2 lbs lamb stew meat (Approx. 2.5 lbs. or so)
12 ounces beer (Any brand, Any Brand)
1 cup red wine
1 whole bay leaf
1 (8 ounce) can tomato sauce
1 bell pepper, chopped
1 onion, chopped
2 -3 garlic cloves
1 celery, chopped
1 -2 carrot, chopped (Large)
2 potatoes, diced
salt (To Taste)
pepper (To Taste)
1 dash red cayenne pepper
italian seasoning
1 dash Tabasco sauce
garlic powder
1 tablespoon paprika

Steps:

  • Trim any excess fat from meat. Put oil in large pot and brown lamb meat about 20 min or until brown. Add onions, peppers and garlic. Turn until brown.
  • Add beer, wine, 1 Tbsp of Paprika, salt and lots of pepper. Then add Celery and Bay Leaf and then add water so that all meat is covered. Simmer for about 40 minute Keep adding water if needed.
  • Add Chopped Carrot and cook another 15 minute Add Diced Potatoes, Tomato Sauce, Garlic Powder, Italian Seasoning, Dash of Tabasco and a little Cayenne Pepper. Cook until meat is tender, about another 30 min or so. Simmer with lid.

BASQUE LAMB SHANKS



Basque Lamb Shanks image

Categories     Lamb     Side     Stew     Fall

Yield serves 4

Number Of Ingredients 13

1 cup all-purpose flour
1 teaspoon salt
4 small lamb shanks
3 tablespoons olive oil
1 cup dried white beans
6 cloves garlic
1 cup chicken or beef stock (page 91), or water
1 cup red wine
1 (14-ounce) can diced tomatoes, undrained
1/2 butternut squash, peeled and cut into 1 1/2-inch cubes
1/2 cup pitted black olives
2 sprigs thyme
Freshly ground black pepper

Steps:

  • Combine the flour and salt in a resealable plastic bag. One at a time, add the lamb shanks and shake until evenly coated.
  • Place a large sauté pan over medium-high heat and add the oil. Add the lamb and cook, turning, for 15 to 20 minutes, until browned on all sides.
  • Transfer the lamb to the slow cooker. Add the beans, garlic, water, wine, and tomatoes. Cover and cook on low for about 5 hours. Add the squash and cook on low for another 3 hours, until the lamb and squash are very tender. (In a pinch, the squash can be added at the beginning of cooking and left in the entire time.)
  • Just before serving, stir in the olives and thyme and season to taste with salt and pepper.

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