Recipes Provençal Lamb Stew with Basil 4.0 (5,422) Add your rating & review More Hearty Stews By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on September 18, 2015 Print Rate It Share Share Tweet Pin Email © Tara Fisher. Photo: Tara Fisher Active Time: 40 mins Total Time: 1 hr 15 mins Yield: 4 Ingredients 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 Directions 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. 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. 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. Rate it Print