Lamb shoulder in stew

Elaboration:

1. Prepare the ingredients: Cut the peppers into strips, the onion into julienne strips and the tomatoes into small pieces. Peel the garlic.
2. Vegetables: Put all the vegetables you have chopped together with the bay leaf into a large casserole dish.
3. Paprika : Add a level tablespoon of sweet or hot paprika (or a mixture of both).
4. Put the meat in the pan, add the bay leaf, white wine, peppercorns, a little salt and a glass of water.
5. Stew : Simmer for 1.5 hours, shaking the pan from time to time, until the meat is tender.
6. Adjust salt and pepper to taste and make sure the meat is juicy and well integrated with the vegetables.

Suggested presentation:

• Serve the shoulder in caldereta accompanied by fried or boiled potatoes on a large plate, allowing the vegetables and juices to cover the meat as shown in the pictures. A touch of chopped fresh parsley will give a nice colour contrast.

Additional advice:

• If you prefer a more intense flavour, you can marinate the lamb with garlic and wine the night before.
• Make sure the vegetables are cooked slowly so that they release their full flavour into the stew.
• If you wish, you can add a touch of chilli for a slightly spicy kick.

Processing time:

• Preparation : 20 minutes
• Cooking 1 hour and 30 minutes
• Total : 1 hour and 50 minutes