Traditional Spanish Lamb Stew
Ingredients
- 800 gLamb shoulder (cut into large 4cm cubes)
- 2 pcOnion (finely chopped)
- 3 pcCarrot (thickly sliced)
- 1 pcRed bell pepper (diced)
- 3 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 1 tbspSmoked paprika
- 2 tbspWheat flour
- 250 mlRed wine
- 2 pcBay leaf
- 1 tbspThyme
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlLamb stock
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Even better reheated the next day as flavors develop.
