{"id":173,"date":"2017-08-22T20:45:06","date_gmt":"2017-08-22T20:45:06","guid":{"rendered":"http:\/\/kjhdorpersheep.com\/blog\/?p=173"},"modified":"2017-08-22T21:13:14","modified_gmt":"2017-08-22T21:13:14","slug":"basque-lamb-stew-2","status":"publish","type":"post","link":"https:\/\/kjhdorpersheep.com\/blog\/2017\/basque-lamb-stew-2\/","title":{"rendered":"Basque Lamb Stew"},"content":{"rendered":"<p style=\"padding-left: 30px;\"><a href=\"http:\/\/kjhdorpersheep.com\/blog\/wp-content\/uploads\/2017\/08\/IMG_9085.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-174 alignright\" src=\"http:\/\/kjhdorpersheep.com\/blog\/wp-content\/uploads\/2017\/08\/IMG_9085-300x222.jpg\" alt=\"\" width=\"300\" height=\"222\" srcset=\"https:\/\/kjhdorpersheep.com\/blog\/wp-content\/uploads\/2017\/08\/IMG_9085-300x222.jpg 300w, https:\/\/kjhdorpersheep.com\/blog\/wp-content\/uploads\/2017\/08\/IMG_9085-768x569.jpg 768w, https:\/\/kjhdorpersheep.com\/blog\/wp-content\/uploads\/2017\/08\/IMG_9085-1024x759.jpg 1024w, https:\/\/kjhdorpersheep.com\/blog\/wp-content\/uploads\/2017\/08\/IMG_9085-100x74.jpg 100w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Ingredients<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<\/p>\n<p><b>1<\/b> <b>Marinate lamb<\/b> with garlic, rosemary, white wine: Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours.\u00a0Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside.<\/p>\n<p><b>2 Brown the lamb<\/b>: 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.<\/p>\n<p><b>3 Saut\u00e9 onions and garlic<\/b>: Remove the meat from the pan and add the chopped onion 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.<\/p>\n<p><b>4 Return meat to pan, add paprika, roasted peppers, tomatoes, parsley, bay leaf, red wine, bring to simmer: Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine. <\/b>Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit.<\/p>\n<p><b>5 Add chicken stock, simmer: <\/b>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 \/>\nServe with rustic bread.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/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":2,"featured_media":174,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-173","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/posts\/173","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/comments?post=173"}],"version-history":[{"count":3,"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/posts\/173\/revisions"}],"predecessor-version":[{"id":177,"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/posts\/173\/revisions\/177"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/media\/174"}],"wp:attachment":[{"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/media?parent=173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/categories?post=173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kjhdorpersheep.com\/blog\/wp-json\/wp\/v2\/tags?post=173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}