This lamb stew recipe calls for piquillo peppers, which are Spanish roasted, sweet red peppers. If you can't find them in the canned aisle of your grocery store, you can substitute any roasted red pepper.
Prep Time: 30 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
- 1 tablespoon olive oil
- 3 pound lamb shoulder
- 1 cup onions (diced)
- 4 garlic cloves (minced)
- 4 ounces Serrano ham (sliced)
- 1 cup piquillo peppers (chopped)
- 1 cup dry sherry
- 1 cup ruby port wine
- 1 cup dry white wine
- 1 10-ounce can whole tomatoes
- 1 bay leaf
- 2 sprigs rosemary
Preparation:
1. Heat the olive oil in a large saucepan. Add the lamb shoulder and brown it on all sides. Remove the lamb from the pan and set aside.
2. Add the onions, garlic, and ham to the pan. Cook until the onions and garlic are soft. Stir occasionally to prevent sticking. Add the piquillo peppers.
3. Deglaze the pan by adding the sherry, port, and white wines. Bring to a boil, then reduce the heat and simmer the liquid until it is reduced by half.
4. Put the lamb shoulder into the pan. Add canned tomatoes, bay leaf, and rosemary. Simmer for three hours. Serve with rice and beans.
Servings: Serves 4 people.
