HomeLamb Basque Lamb Stew

Basque Lamb Stew

Posted in : Lamb on by : Daphne


—– BASIC STEW —-1 1/2 lb Boneless lamb shoulder1 cup Stock3/4 cup Onions, chopped1/2 tbl Garlic cloves, crushed—– THIS VARIATION —-6 med Carrots, 3/4″ pcs12 oz Turnips, 3/4″ pcs1/4 tsp Thyme leaves1/4 tsp Rosemary, crumbled1/2 tsp Black pepper1 cup Chicken stock2 tbl Flour


You may substitute pork shoulder or beef chuck for the lamb. Use beef stock for beef, chicken stock for pork or lamb. Basic stew: Trim meat of fat and cut into 1-1/2″ chunks. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender.

Crockpot directions: pile all ingredients into crockpot and cook all day on

LOW. When done: skim off and discard fat. It takes less than 8 minutes to assemble this stew. Then you can pay it little or no attention as it simmers for about 2-1/2 hours. Make multiples of the basic stew, then divide stew into 4-serving portions; refrigerate or in airtight containers for up to 5 days, or freeze for up to 3 months. Thaw in microwave-safe container on defrost or in refrigerator for 24 hours. To assemble: bring basic stew, vegetables, and spices to boil in 3-qt pot. Reduce heat, cover, and simmer 15 minutes, stirring twice, until vegetables are almost tender.

Whisk chicken stock with flour until blended. Stir into stew and simmer, uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly thickened and vegetables are tender. This stew is also good made with beef or pork.