3.0 3

Provençal Lamb Stew with Basil


slideshow More Hearty Stews


  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make the Ultimate Chocolate Ganache


  • 1 1/2 pounds trimmed boneless lamb shoulder, cut into 1-inch pieces

  • Salt and freshly ground pepper

  • 5 tablespoons extra-virgin olive oil

  • 2 large shallots, finely chopped

  • 3 anchovy fillets, chopped

  • 1 tablespoon minced rosemary

  • 5 garlic cloves, minced

  • 1 pound baby red potatoes, halved

  • 1 cup dry rosé

  • 1/2 cup pitted green olives

  • 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.

Contributed By Photo Tara Fisher Published October 2011

Related Video

More Videos
How to Make the Ultimate Chocolate Ganache

You May Also Like


473365 2013-12-06 Melissa Clark fast-column|french|soups-and-stews|4|make-ahead|weeknight-dinner october-2011,melissa clark,french recipe,provencal recipe,french stew,fast french recipe,lamb stew,french lamb recipes,provencal-lamb-stew-with-basil 473365