Pyrenees Style Lamb Braised with Red Pepper
Transport your taste buds to the rustic charm of the Pyrenees with this hearty and aromatic Pyrenees-Style Lamb Braised with Red Pepper. Succulent bone-in lamb shoulder is slow-braised to melt-in-your-mouth perfection in a rich medley of sweet red bell peppers, ripe tomatoes, and fragrant paprika. Enhanced with a splash of dry white wine and a blend of fresh herbs, this dish is a true celebration of traditional mountain cuisine. Perfect for cozy gatherings, it’s simmered low and slow until the flavors marry beautifully, creating a deeply flavorful sauce that pairs beautifully with crusty bread or roasted potatoes. Whether you're looking for a comforting main course or an impressive centerpiece for dinner, this recipe delivers a taste of the Pyrenees in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 grams lamb shoulder (bone-in, cut into chunks)
- 3 tablespoons olive oil
- 2 medium onions (finely diced)
- 4 cloves garlic cloves (minced)
- 2 large red bell peppers (sliced into strips)
- 400 grams ripe tomatoes (diced)
- 250 milliliters dry white wine
- 500 milliliters chicken or lamb stock
- 2 teaspoons paprika (sweet or smoked)
- 1 teaspoon thyme (fresh or dried)
- 2 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Pat the lamb chunks dry with paper towels and season generously with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides, about 4-5 minutes per batch. Remove and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onions and cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.
Stir in the minced garlic and paprika, cooking for 1 minute until fragrant.
Add the sliced red bell peppers and cook for another 3-4 minutes until they begin to soften.
Stir in the diced tomatoes, thyme, and bay leaves. Cook for 5 minutes, allowing the flavors to meld.
Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom, and let it simmer for 2-3 minutes.
Return the seared lamb to the pot, then pour in the chicken or lamb stock. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let simmer for 1.5 to 2 hours, stirring occasionally, or until the lamb is tender and the sauce has thickened.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the braised lamb hot, garnished with chopped fresh parsley. This dish pairs wonderfully with crusty bread, roasted potatoes, or buttered noodles.
Nutrition Facts
Calories |
3371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.1 g | 314% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 30.9 g | ||
| Protein | 191.9 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4104 mg | 87% | |
*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.
