Basque Lamb Stew

Ingredients

3 1/2 lbs. 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 Tbsp 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

Method

1 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.
2 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.

3 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.

4 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.

5 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.

Braised Lamb Shanks

Ingredients

2 Lamb shanks
Salt
2 tablespoons olive oil
1 medium yellow onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
3-4 medium potatoes, cut into 2-inch chunks
1 garlic clove, minced
1 1/4 cup chicken or beef stock
2 teaspoons fresh thyme, or 1 teaspoon dried
1 teaspoon fresh rosemary, chopped, or 1/2 teaspoon dried
1 teaspoon dried oregano
1 bay leaf
Optional, and highly recommended:
3/4 cup raisins, soaked in 1/2 cup sherry for a couple hours
1/2 cup of fresh mint leaves

1 Preheat oven to 350° F. Season lamb shanks with salt.
2 Brown the lamb shanks: Heat the oil in a Dutch oven or an oven-proof, thick-bottomed, pot with a tight fitting cover on medium high heat on the stovetop. Working in batches if necessary, brown the lamb shanks in the pot on all sides. Remove shanks to a dish.

3 Sauté the onion, carrot, celery: Add onion, carrot and celery and sauté for 5 minutes, stirring often.

4 Add potatoes, then garlic, lamb, herbs, sherry, raisins: Add potatoes and cook another 2 minutes. Add the garlic, lamb shanks, and herbs (except for the mint). If using, add the sherry and raisins; bring the sherry to a boil and cook for 2 minutes.

5 Add stock, bring to simmer, put in oven: Add the stock and bring to a simmer. Remove from heat, cover the pot and bake in the oven for 1 1/2 or 2 hours or until shanks are tender.

6 Strip meat from bones: Remove the shanks, strip the meat from the bones and return the meat to the pan.
Serve with fresh mint leaves as garnish.