Long, slow braising lamb stews can be found throughout tables in Andalusia, Spain especially come springtime. Often, these stews are accompanied by young potatoes for soaking up all that delicious stewing liquid. We’ve adapted this recipe slightly from traditional versions so that the potatoes cook directly in the stew to absorb all the flavors of the lamb. We like lamb shanks best for this recipe, as the bones help to give body and flavor to the stew, but you can also use lamb stew meat. Ask your butcher to cut the lamb shanks into pieces for you.
Caldereta de Cordero
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp paprika
- 2 tsp olive oil, plus 1 tsp, separated
- 1 ½ lbs lamb shanks, cut into large pieces or 1 lb lamb stew meat
- 2 bay leaves
- 1 (14.5 oz) can diced tomatoes
- ½ cup white wine
- 1 cup water
- 1 lb yukon gold potatoes, about 2 medium potatoes, cut into 1-inch cubes
1) Stir onion, garlic, paprika, and 2 tsp olive oil together in a Suvie pan. Rub lamb with remaining 1 tsp of oil and season with salt and pepper. Place lamb in a second Suvie pan. Insert pans into the top of your Suvie and broil for 10 minutes, stirring onions occasionally.
2) After broiling, transfer half the onion mixture to the pan with the lamb and transfer 1 or 2 pieces of lamb to the pan with the onions. Divide the bay leaves, tomatoes, white wine, water, 1 tsp salt, and potatoes between both pans. Return pans to your Suvie.
3) Fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook Settings
High, 2 hours
Starch: 0 minutes
4) Remove pans from your Suvie and transfer lamb to a plate. Shred meat from the bone and return to the Suvie pans. Season stew to taste with salt and pepper. Divide between bowls and serve.
Nutritional Information per serving (4 servings per recipe): Calories 360, Total Fat 11g, Total Carbohydrates 23g, Total Sodium 770mg, Total Protein 38g