Smoky Argentinian Lamb Stew
A hearty, flavorful stew originating from Argentina, made with tender lamb and a blend of spices. Serve with crusty bread for a comforting meal.
Ingredients
- ●2 medium Yellow Onion
- ●3 cloves Garlic
- ●1 tsp Smoked Paprika
- ●1.5 kg Argentinian Lamb ShoulderAsk your butcher to score the fat for easier cooking
- ●1 cup Red WineUse a full-bodied red wine for best flavor
- ●2 cups StewYour choice of beef or vegetable broth
- ●1/4 cup Chopped Fresh Parsley
- ●1 tsp Salt
- ●1 tsp Black Pepper
- ●2 tbsp Olive Oil
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Sear the lamb shoulder until browned on all sides, about 5 minutes per side. Remove from heat and set aside.
- 3
Add the onion and garlic to the pot and cook until softened, about 5 minutes.
- 4
Add the smoked paprika and cook for 1 minute.
- 5
Add the red wine and bring to a boil, scraping up any browned bits from the bottom of the pot.
- 6
Add the stew and bring to a boil.
- 7
Return the lamb to the pot and cover with a lid.
- 8
Transfer the pot to the preheated oven and braise for 2 1/2 hours, or until the lamb is tender.
- 9
Remove the pot from the oven and let it cool slightly.
- 10
Stir in the chopped parsley and season with salt and pepper to taste.
- 11
Serve the stew hot, garnished with additional parsley if desired.