Recipes from the Collection of Mark and Danielle Hughes

Basque Lamb Stew

3 1/2 pounds lamb shoulder, cut into 2-inch pieces
6 cloves garlic, crushed and peeled
1 sprig fresh rosemary
1/2 cup dry white wine
2 tablespoons extra virgin olive oil
1 large onion, peeled and chopped
Salt and freshly ground black pepper
2 teaspoons sweet paprika
3 roasted red bell peppers, cut into 1/2-inch strips (available in jars at Trader Joe's)
1 large ripe tomato, peeled, seeded and chopped
4 to 6 sprigs parsley, chopped
1 bay leaf
1/2 cup dry, full-bodied red wine
1/2 cup chicken stock
Fresh mint leaves, optional

Combine lamb, 3 garlic cloves, rosemary and white wine in a medium bowl. Let marinate 2 to 3hours. Drain the meat, discard the marinade and pat dry with paper towels. Mince the remaining 3 garlic cloves and set aside.

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 pot. Add onion, minced garlic and salt and pepper to taste. Cook, scraping browned bits stuck to bottom with wooden spoon, until the onions are soft, about 5 minutes. Stir in paprika, roasted peppers, 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 to 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. Garnish with fresh mint leaves if desired.

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