Portuguese Lamb Stew with Red Wine and Herbs

Ingredients

• 2 pounds (900g) lamb shoulder, cut into chunks 2 pounds (900g) lamb shoulder, cut into chunks
• 2 cups (480ml) red wine (such as Portuguese red wine) 2 cups (480ml) red wine (such as Portuguese red wine)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, chopped 1 onion, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb, red wine, minced garlic, and chopped onion. Allow the lamb to marinate in the refrigerator for at least 2 hours or overnight.
2. 2.
   Heat olive oil in a large pot over medium heat. Remove the lamb from the marinade, reserving the marinade for later use. Sear the lamb in the pot until browned on all sides.
3. 3.
   Add the reserved marinade, rosemary, thyme, bay leaves, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
4. 4.
   Remove the rosemary, thyme, and bay leaves from the pot. Adjust the seasoning if needed.
5. 5.
   Serve the Portuguese Lamb Stew hot with crusty bread or potatoes.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a well-marbled lamb shoulder, as it will become tender and flavorful during the slow cooking process.

Tips & Tricks

• For an extra depth of flavor, you can add a splash of balsamic vinegar to the stew during the cooking process.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew towards the end of the cooking time.

Serving advice

Serve the Portuguese Lamb Stew in deep bowls, allowing the rich sauce to envelop the tender lamb. Garnish with fresh herbs like parsley or cilantro for a pop of color and freshness.

Presentation advice

Present the Portuguese Lamb Stew in a rustic earthenware dish, showcasing the vibrant colors of the stew. Pair it with a side of crusty bread or roasted potatoes to complete the presentation.