Pulled from a back issue of Saveur magazine.
Ingredients
- 1 lb lamb shoulder, cut into 2 inch pieces
- 2 cloves garlic, crushed and peeled
- ⅓ sprig fresh rosemary
- ¼ cup dry white wine
- ⅔ Tbsp extra-virgin olive oil
- ⅓ large onion, peeled and chopped
- ⅓ large green bell pepper, cut into 1/2 inch strips
- Salt and freshly ground pepper
- ⅔ tsp sweet paprika
- 1 small ripe tomato, peeled, seeded, and chopped
- 2 sprigs parsley, chopped
- 1 bay leaf
- ¼ cup dry, full-bodied red wine
- ¼ cup chicken stock
Method
- Combine the lamb, 1/2 of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2-3 hours.
- Drain the meat, discard the marinade, and pat dry with paper towels.
- 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.
- Return all meat to the pot. Add onions, bell peppers, remaining garlic, and salt and pepper to taste. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes.
- Stir in paprika, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly, about 10-15 minutes.
- Add chicken stock, cover, reduce heat to low, and simmer, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours.
- Adjust seasonings.
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