{"id":10,"date":"2016-09-30T17:21:16","date_gmt":"2016-09-30T17:21:16","guid":{"rendered":"http:\/\/kjhdorpersheep.com\/blog\/?p=10"},"modified":"2016-10-11T16:30:00","modified_gmt":"2016-10-11T16:30:00","slug":"basque-lamb-stew","status":"publish","type":"post","link":"https:\/\/kjhdorpersheep.com\/blog\/2016\/basque-lamb-stew\/","title":{"rendered":"Basque Lamb Stew"},"content":{"rendered":"<p class=\"first-para\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-12 size-medium\" src=\"http:\/\/kjhdorpersheep.com\/blog\/wp-content\/uploads\/2016\/09\/Basque-Lamb-Stew-300x206.jpg\" alt=\"basque-lamb-stew\" width=\"300\" height=\"206\" srcset=\"https:\/\/kjhdorpersheep.com\/blog\/wp-content\/uploads\/2016\/09\/Basque-Lamb-Stew-300x206.jpg 300w, https:\/\/kjhdorpersheep.com\/blog\/wp-content\/uploads\/2016\/09\/Basque-Lamb-Stew-100x69.jpg 100w, https:\/\/kjhdorpersheep.com\/blog\/wp-content\/uploads\/2016\/09\/Basque-Lamb-Stew.jpg 324w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Ingredients:<\/strong><br \/>\n3 1\/2 lbs. lamb shoulder, cut into 2 inch pieces<br \/>\n6 cloves garlic, crushed and peeled<br \/>\n1 sprig fresh rosemary, about 1 tablespoon chopped<br \/>\n1\/2 cup dry white wine<br \/>\n2 Tbsp extra-virgin olive oil<br \/>\n1 large onion, peeled and chopped<br \/>\nSalt<br \/>\n2 teaspoons sweet paprika<br \/>\n1 10-ounce can roasted red bell peppers, cut into 1\/2 inch strips<br \/>\n1 large ripe tomato, peeled, seeded, and chopped<br \/>\n2 tablespoons chopped fresh parsley<br \/>\n1 bay leaf<br \/>\n1 cup dry, full-bodied red wine<br \/>\n1 cup chicken stock*<br \/>\nFreshly ground black pepper<br \/>\n* If cooking gluten-free, use homemade chicken stock or gluten-free packaged stock.<\/p>\n<p><strong>Cooking Instructions:<\/strong><br \/>\n1) Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside.<br \/>\n2) 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. Salt the meat as it browns.<br \/>\n3) Remove the meat from the pan and add the onions to the pan. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Add the garlic and cook another minute.<br \/>\n4) Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit. Then add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1\/2 hours. Add freshly ground black pepper and more salt to taste.<br \/>\n5) Serve with rustic bread. If you want, try garnishing with fresh mint leaves (though I have no idea how \u201cBasque\u201d that is, it just tastes good.)<br \/>\nServes 4 to 6.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 3 1\/2 lbs. lamb shoulder, cut into 2 inch pieces 6 cloves garlic, crushed and peeled 1 sprig fresh rosemary, about 1 tablespoon chopped 1\/2 cup dry white wine 2 Tbsp extra-virgin olive oil 1 large onion, peeled and chopped Salt 2 teaspoons sweet paprika 1 10-ounce can roasted red bell peppers, cut into [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-10","post","type-post","status-publish","format-standard","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/posts\/10","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/comments?post=10"}],"version-history":[{"count":2,"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/posts\/10\/revisions"}],"predecessor-version":[{"id":13,"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/posts\/10\/revisions\/13"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/media\/12"}],"wp:attachment":[{"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/media?parent=10"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/categories?post=10"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/tags?post=10"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}