Entree: United States – Nevada, Southwestern United States – Nevada Basque Lamb Stew

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 55 min

Total 2 hrs 20 min

Ingredients

- 3 lb (1.36 kg) boneless lamb shoulder, trimmed and cut into 1-1/2 in (3–4 cm) pieces
- 1/4 cup (60 ml) all-purpose flour
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 3 tbsp (45 ml) olive oil
- 1 large yellow onion, about 8 oz (225 g), chopped
- 3 cloves garlic, minced
- 2 medium carrots, about 8 oz (225 g), peeled and cut into 1/2 in (1–1.5 cm) rounds
- 2 stalks celery, about 4 oz (115 g), sliced
- 1 medium green bell pepper, about 6 oz (170 g), seeded and chopped
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) dry red wine (optional; can substitute additional stock)
- 4 cups (960 ml) low-sodium lamb or beef stock
- 14 oz (400 g) canned diced tomatoes, with juices
- 1.5 lb (680 g) Yukon Gold potatoes, peeled and cut into 1 in (2.5 cm) chunks
- 2 bay leaves
- 2 tsp (2 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) piment d'Espelette or 1/2 tsp (1 g) smoked paprika (adjust to taste)
- 2 tbsp (8 g) chopped fresh parsley, plus more for garnish
- 1 tbsp (15 ml) sherry vinegar or red wine vinegar
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 2 tbsp (30 ml) unsalted butter (optional, for finishing)
- Crusty bread, for serving

Instructions

Short Description:
Hearty braised lamb stew using Nevada lamb, Yukon Gold potatoes, and a mix of vegetables, finished with herbs and a touch of Basque spice for a rustic main course. Rich, savory, and suitable for 4–6 servings as a stand-alone meal.

Regional Notes:
This Nevada version highlights locally raised lamb and generous potatoes, reflecting the state's Basque ranching heritage and the Basque-American tavern tradition. Typical Basque flavors—thyme, bay, parsley, and a hint of piment d'Espelette (or smoked paprika)—distinguish it from other American lamb stews while emphasizing simple, robust ingredients common in Nevada Basque cooking.

1. Pat the lamb pieces dry and toss with the flour, 1 tsp (5 g) kosher salt, and 1/2 tsp (1 g) black pepper in a large bowl until evenly coated; shake off excess flour.
2. Heat 2 tbsp (30 ml) olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, add lamb and brown on all sides, about 4–5 minutes per batch; remove browned lamb to a plate and set aside.
3. Reduce heat to medium and add remaining 1 tbsp (15 ml) olive oil to the pot. Add chopped onion, carrots, and celery; cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes.
4. Add chopped green bell pepper and minced garlic; cook 2 minutes more until fragrant. Stir in tomato paste and cook 1 minute to mellow its acidity.
5. Deglaze the pot with red wine, scraping up browned bits from the bottom; let the wine reduce by half, about 2–3 minutes. (If not using wine, add 1/2 cup/120 ml stock and scrape, then continue.)
6. Return the browned lamb and any accumulated juices to the pot. Add stock, diced tomatoes with juices, bay leaves, thyme, piment d'Espelette (or smoked paprika), remaining 1 tsp (5 g) kosher salt, and remaining 1/2 tsp (1 g) black pepper. Stir to combine.
7. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise until lamb is nearly tender, about 1 to 1 1/4 hours. Stir occasionally and skim excess fat if desired.
8. Add potato chunks to the stew, pressing them into the liquid so they are mostly submerged. Continue simmering, uncovered or partially covered, until potatoes and lamb are fully tender, about 25–35 minutes.
9. Remove from heat. Stir in chopped parsley, sherry vinegar, and sugar if using; taste and adjust seasoning with salt, pepper, or a touch more vinegar. For a richer finish, stir in butter until melted.
10. Discard bay leaves. Serve the stew hot, garnished with additional parsley and accompanied by crusty bread for sopping up the sauce.