Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary - what more could we want to pair with Syrah?

  1. Marinate lamb with garlic, rosemary, white wine:

    Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours. Discard liquid, pat dry meat

  2. Brown lamb on all sides, in batches if necessary, in a large dutch oven

  3. Simmer the onions and garlic until translucent, scraping all the good bits off the bottom of the pan.

  4. Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit.

  5. Add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Add freshly ground black pepper and more salt to taste.

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Ingredients

  • 3 1/2 pounds lamb shoulder, cut into 2 inch pieces

  • 6 cloves garlic, crushed and peeled

  • 1 sprig fresh rosemary, about 1 tablespoon chopped

  • 1/2 cup dry white wine

  • 2 tablespoons extra-virgin olive oil

  • 1 large onion, peeled and chopped

  • Salt

  • 2 teaspoons sweet paprika

  • 1 10-ounce can roasted red bell peppers, cut into 1/2 inch strips

  • 1 large ripe tomato, peeled, seeded, and chopped

  • 2 tablespoons chopped fresh parsley

  • 1 bay leaf

  • 1 cup dry, full-bodied red wine

  • 1 cup chicken stock

  • Freshly ground black pepper