Estofado de Cordero

Lamb that pulls apart with a fork, bathed in a dark, glossy sauce smelling of smoked wood and reduced wine. A slow-cooked dish where the meat's fat melts to bind the juices.

• Prep time: 25 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 835
• Protein: 49 g
• Carbs: 22 g
• Fat: 53 g

Ingredients

• 800 g Lamb shoulder ( cut into large 4cm cubes )
• 2 piece Onion ( finely chopped )
• 3 piece Carrot ( thickly sliced )
• 1 piece Red bell pepper ( diced )
• 3 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Smoked paprika
• 2 tbsp Wheat flour
• 250 ml Red wine
• 2 piece Bay leaf
• 1 tbsp Thyme
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Lamb stock

Instructions

1. Searing the meat

   Heat olive oil in a cast iron pot. Brown the lamb cubes on all sides until a deep brown crust forms. Remove meat and set aside.

2. Sweating the aromatics

   In the same pot, add onion, carrots, and pepper. Sweat until onions are translucent. Add garlic and smoked paprika, stir for 30 seconds to release aromas without burning the garlic.

3. Dusting and deglazing

   Return meat to the pot. Sprinkle with flour and stir to coat each piece. Cook for 2 minutes, then pour in the red wine. Scrape the bottom with a spatula to release the browned bits.

4. Slow simmering

   Add bay leaf and thyme. Add water (or stock) until covered. Cover and simmer on very low heat. The sauce should reduce and coat the back of a spoon by the end.

Chef's tips

• Don't rush the cooking: lamb needs time for collagen to turn into gelatin.
• If the sauce is too thin at the end, remove the lid and increase the heat to reduce it.

Storage

Keeps for 3 days in the fridge. Even better reheated the next day as flavors develop.