2022 Vuelta - Stage 17: Aracena to Monasterio de Tenudia.
Today, the Vuelta entered into my favorite-named region of Spain: Extremadura! This region definitely stands up to its name. The terrain is harsh, the water is sparse, and the culinary history has been influenced by centuries-long wars between Christians and Muslims in the region’s ancient history. Much like the dark brooding past of this territory, today’s stew is murky, and pays homage to the Moorish culture by incorporating lamb and cinnamon. Conveniently, I was able to use half of my leftover broth from this prior stage-specific meal. Today’s dish had the house smelling like late autumn and winter. You definitely want to keep this one in mind for the coming cold months!
Wine-braised Lamb Stew
If, like me, you can only find bone-in shoulder, you’ll need to purchase roughly twice the amount of lamb and do a little butchering and trimming of excess fat. Save the bones for making a stock; waste not, want not!
2 lbs boneless lamb shoulder, cut into ~1-inch chunks
2 tbsp olive oil
2 carrots, peeled, halved lengthwise, and diced
Onion, large diced
Whole head of garlic, separated and peeled
2 cups Tempranillo (or other dry red wine)
3 cups beef broth
3 bay leaves
2 sprigs thyme
1 tsp cinnamon
Heat the oil in a large dutch oven, over medium-high heat. Season the meat with Kosher salt and black pepper and brown the meat on all sides. Remove the meat with a slotted spoon to a separate dish.
Sauté the carrots, onion, and garlic, with a pinch of salt, until softened and beginning to brown. Then add the meat back in, along with the remaining ingredients.
Bring to a boil, then cover and reduce the heat to medium-low, cooking for about 2 hours, stirring occasionally.
Remove the lid and increase the heat to medium-high and cook uncovered for another 20-30 minutes until the stock has reduced a bit.
Serve in bowls with some bread to sop up the delicious broth. ______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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