Lamb Txilindron Basque Lamb Stew
Experience the rustic charm of Basque cuisine with Lamb Txilindron, a hearty and flavorful lamb stew that showcases the best of traditional Spanish flavors. Tender chunks of lamb shoulder are seared to perfection and simmered in a rich medley of ripe tomatoes, sweet red bell peppers, and fragrant garlic, all enhanced by the smoky depth of paprika and a splash of dry white wine. This one-pot delight is slow-cooked until irresistibly tender, creating a comforting dish infused with vibrant, earthy flavors. Perfectly suited for cozy family dinners, this stew pairs beautifully with crusty bread or roasted potatoes to soak up every last drop of the savory, aromatic broth. With simple ingredients and an easy-to-follow recipe, Lamb Txilindron brings an authentic taste of the Basque region to your table.
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Recipe Information
Ingredients
- 900 grams lamb shoulder, cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 yellow onion, diced
- 2 red bell pepper, diced
- 4 garlic cloves, minced
- 4 ripe tomatoes, diced
- 2 teaspoons smoked paprika
- 250 milliliters dry white wine
- 500 milliliters chicken or beef stock
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the lamb cubes with salt and ground black pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the lamb and brown on all sides, working in batches if necessary. Remove the lamb and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the diced onion and red bell peppers, cooking until softened, about 8 minutes.
Add the minced garlic to the pot and sauté for 1 minute until fragrant.
Stir in the diced tomatoes and smoked paprika, cooking for another 5 minutes to combine the flavors.
Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
Return the browned lamb to the pot and pour in the chicken or beef stock. Add the bay leaf and stir to combine.
Bring the stew to a simmer, then lower the heat to maintain a gentle simmer. Cover and cook for 1 hour, stirring occasionally, until the lamb is tender and the flavors are well-developed.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf and discard. Garnish the stew with freshly chopped parsley before serving.
Serve the Lamb Txilindron hot with crusty bread or alongside roasted potatoes.
Nutrition Facts
Calories |
3553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.1 g | 330% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 4896 mg | 213% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 38.9 g | ||
| Protein | 193.8 g | 388% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 5348 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
