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Lamb stew with Ternasco de Aragón

Juicy stew of tender lamb with vegetables and wine, typical of the Matarraña.

Ingredients

  • 1shoulder

    Ternasco de Aragón

  • To taste

    Salt, pepper, sweet paprika

  • 5cloves

    Garlic

  • 2leaves

    Bay leaf

  • 1small glass

    Vino rancio

  • 2

    Onions

  • To taste

    Potatoes

  • To taste

    Olive oil

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STEPS COMPLETED

  1. Put the oil in the casserole

  2. Add the onion and fry for a few minutes

  3. Add the shoulder, cut into medium pieces and already salted

  4. Leave for a few minutes over high heat

  5. After a few minutes, add a little pepper, a little sweet paprika (about two teaspoons), and after a few more minutes, add the garlic cloves (unpeeled) and the two bay leaves

  6. Leave to sauté for about ten minutes

  7. Add the glass of vino rancio and, if desired, a few drops of vinegar

  8. Reduce the heat to minimum, cover and leave to cook for three quarters of an hour

  9. After that time, add the potato and leave to cook for a further quarter of an hour

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