Peposo stew

Recipe from: 1 September 2010

Ingredients 7
Servings 0
Minutes 10 mins
  • 1.5
    lamb stewing meat on the bone (shank, shins, loin chops)
  • 2
    garlic bulbs' whole cloves
  • 5
    sprigs of rosemary
  • 2- 3
    Freshly ground black pepper
  • A bottle of red wine
  • Bay leaves
  • Salt to taste


10 mins
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


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