My F&W
quick save (...)

Provençal Lamb Stew with Basil

  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 4
  • MAKE-AHEAD
  1. 1 1/2 pounds trimmed boneless lamb shoulder, cut into 1-inch pieces
  2. Salt and freshly ground pepper
  3. 5 tablespoons extra-virgin olive oil
  4. 2 large shallots, finely chopped
  5. 3 anchovy fillets, chopped
  6. 1 tablespoon minced rosemary
  7. 5 garlic cloves, minced
  8. 1 pound baby red potatoes, halved
  9. 1 cup dry rosé
  10. 1/2 cup pitted green olives
  11. 3 tablespoons chopped basil
  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.

Suggested Pairing

Lively, medium-bodied red.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.