Spanish-Style Lamb Stew

Like all dishes of this type, if you cook in the oven instead of on the top of the stove, everything will be more tender and delicious. 2 hours in the oven at 350 = 2 hours on top. Good for osso buco, any other meat cooked in a dutch oven.

Made with 2 lb of lamb, and added about a half pound each of carrots and potatoes about 45 minutes before the end of cooking. Delicious!

My Asturian partner was over the moon with this one. I made this numerous times over the winter, using pimenton de la vera picante and--when the Park Slope Coop had them--real Spanish fabada beans (soaked overnight and precooked), to great accolades. This great stew really lends itself to a long simmer in a slow cooker, until you want to add the beans and eat.

Very tasty and got good reviews. Were I to make this again, I would use half again more tomato and beans and half as much lamb. As much for ratio of meat to veggies as for economy.

Recommend pimenton picante... The hot one. Parsley is important and a flavor, not a garnish. Double garlic. Sherry vinegar important flavor. Can leave beans out or lessen amount. We serve over boiled paella rice. Often. It's a marvelous, very Spanish dish.

I braised my stew in a 250° oven for the suggested 2 hours instead of on the stovetop and my lamb came out meltingly tender. I also threw in a bunch of sugar snap peas along with the parsley -- at the very end, after taking it off the heat -- so that by serving time the peas were bright green and still firm to the bite. Perfect counterpart to the richness of what is really more a soup than a stew. Delicious!

Made twice now, almost exactly as written except instead of adding cooked beans at the end, I added soaked dried beans an hour into the braising. They needed an another hour and 20 min. in a 330-degree oven to cook to the right consistency, by which point the lamb was falling apart as it should. The results were delicious both times. Highly recommended.

Nice combination of flavors. Used 4 lb of bone-in shoulder chops. Made a more elegant presentation but might increase to 5 lb next time. Also reduce stock to 2 cups. Too much liquid.

I liked this dish a lot. I used less lamb only 2lbs and it was plenty. I also increased the amount of beans, which was fine to do. I think next time I may try potatoes instead of beans. I think the potatoes will work well in this dish.

Husband thought vinegar too strong but he's sensitive to that. To make it more of a stew, I might thicken the broth with a bit of cornstarch at end. Our lamb wasn't very fat so I only cooked it about 1 1/4 hours so as not to cause the lamb to be too dry. It's LOTS of lamb and I think would feed 8 people.

I have made this many times now, and I need to say that "pimenton picante" (hot Spanish paprika) is essential to this dish. And....we are always astonished by how much better it is 2 or 3 days later. We serve it over rice with good "peasant" bread for soaking up the sauce.

Made as directed, except followed suggestion to cook 2 hours in 350 degree oven instead of on stovetop. Removed Dutch oven lid for last half hour to reduce sauce a little. Many layers of flavor. Incidentally, the sherry vinegar is distinctive; I would not substitute red wine vinegar.

Hm, it smells like a chili con carne, it tastes like a chili con carne...

I used lamb stew meat with bones and cooked it an additional hour. The meat was fork-tender, pulled off of the bones and back into the pot. Then, left in the fridge for two days, spooned off the congealed fat at the top and then added the beans and parsley. I substituted red wine vinegar for the sherry vinegar as suggested, which I think was a mistake. I'm thinking it really needed that sherry taste. Otherwise, a big hit and I'll be making it again and will buy the sherry vinegar.

On the fifth day, this was sensational. On the first day, only so so, and so on.