Lamb Stew


  • 3 1/2 pounds lamb shoulder, cubed
  • 1/2 cup white wine
  • 8 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 yellow onion, chopped
  • 1 jar roasted red peppers, chopped
  • 1 large tomato, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 cup red wine
  • 1 cup chicken stock
  • Olive oil
  • Sweet paprika
  • Salt and pepper

To Make:
In a large bowl combine the lamb, wine, half of the garlic, and the rosemary. Mix well, cover, and refrigerate 2 hours. Afterwards, discard the marinade and pat the lamb dry.

Heat a few tablespoons of olive oil in a large pot and brown the lamb in batches, adding salt and pepper to the meat as you go, and removing when done.

Add the onions and saute about 5 minutes, followed by the garlic, and saute for another few minutes. Stir in the meat, followed by the tomatoes, peppers, parsley, red wine, and a couple tablespoons of paprika.

Bring the entire mix to a boil, then simmer for 15 to 20 minutes, until the liquid has begin to reduce. Add in the chicken stock, return to a boil, then reduce to a simmer and cover until the meat is tender, about 2 hours. Season to taste with salt and pepper.

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Posted in Soups.