Peposo stew

Recipe from: 1 September 2010
stew

Ingredients 7
Servings
Time 10 mins
  • 1.5
    kg
    lamb stewing meat on the bone (shank, shins, loin chops)
  • 2
    garlic bulbs' whole cloves
  • 5
    sprigs of rosemary
  • 2- 3
    Tbs
    Freshly ground black pepper
  • A bottle of red wine
  • Bay leaves
  • Salt to taste
 

Method

2 hours
 
Brown the meat over high heat in a heavy-based stewing pot.
Once nicely browned, add the whole cloves of garlic, the rosemary and pepper.
Pour the bottle of red wine over, add a couple of bay leaves and sprinkle with a pinch of salt.
Turn down to a simmer, put the lid on and leave to slowly bubble for approximately two hours, or until the meat is tender and falls off the bone.
Occasionally check that there is enough liquid in the pot, adding a little water if needed.
Do a final seasoning check, and serve with a hearty starch of your choice.

For more of Sardines on toast's recipes click here.
 

Read more on: stew  |  slow cook  |  lamb
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.