Provençal Lamb Stew with Basil |
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Prep Time: 40 Minutes Cook Time: 75 Minutes |
Ready In: 115 Minutes Servings: 4 |
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Ingredients:
1 1/2 pound(s) trimmed boneless lamb shoulder, cut into 1-inch pieces |
salt and freshly ground pepper |
5 tablespoon(s) extra-virgin olive oil |
2 large shallots, finely chopped |
3 anchovy fillets, chopped |
1 tablespoon(s) minced rosemary |
5 clove(s) garlic, minced |
1 pound(s) baby red potatoes, halved |
1 cup(s) dry ros |
1/2 cup(s) pitted green olives |
3 tablespoon(s) chopped basil |
Directions:
1. Season the lamb with salt and pepper. In a large, heavy Dutch oven, heat 3 tablespoons of the oil. Add the lamb and cook over moderately high heat until browned, 12 minutes; using a slotted spoon, transfer to a plate.
2. Add the shallots, anchovies, rosemary and most of the garlic to the Dutch oven and cook over moderate heat, stirring, until the shallots are softened, 5 minutes. Stir in the potatoes and cook just until browned in spots, 2 minutes. Add the rosé and cook until nearly evaporated, scraping up any browned bits, 5 minutes. Add the lamb and any accumulated juices, the olives and 2 cups of water and bring to a boil. Cover and simmer over moderately low heat until the lamb is tender and the potatoes are cooked through, 50 minutes.
3. In a bowl, mash the remaining minced garlic to a paste. Stir in the chopped basil and the remaining 2 tablespoons of olive oil. Stir the mixture into the stew and serve.
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