The Spanish tend to use a cazuela when cooking this dish as that is the most traditional method. A cazuela is an earthenware dish that can be used either on top of the oven over a gas flame or for baking inside the main oven. Remember, however, to cool the dish before washing, as it may crack due to extreme, rapid changes in temperature. A deep frying pan is a suitable alternative to cook this recipe, however, transfer the ingredients into a more attractive hot dish before serving at the table.
Recipe courtesy of Janet Mendel
Episode: Southern Spain
Total:
3 hr 45 min
Active:
45 min
Yield:
4 servings
Level:
None

Ingredients

  • Olive Oil
  • 1 1/2 pounds lamb loin and shin
  • 1 cup peeled and thinly sliced carrots
  • 1 cup celery, chopped with leafy tops
  • 1/2 cup turnips, peeled and diced
  • 1/2 cup peeled and chopped tomatoes (fresh or canned)
  • 5-inch long chorizo sausage, sliced thinly
  • 3-inch long black pudding sausage, sliced thinly
  • 1/2 cup pancetta, sliced (can use fatty smoked bacon as an alternative)
  • 1 glass (about 5 ounces) dry white wine
  • 1 pint fresh stock or water
  • 1 teaspoon of saffron threads soaked in 2 teaspoons of water
  • 8 whole black peppercorns
  • 1 whole bulb garlic, unpeeled

Directions

Place the cazuela over a medium flame. Add the olive oil, enough to coat the bottom of the dish. Add the loin and shin meat and brown.

Layer by layer add all the vegetables. Turn and mix ingredients slowly with meat.

Add the chorizo, black pudding and pancetta to the ingredients.

Add the glass of white wine, saffron, black peppercorns.

Add about 2 cups of stock or water and bring to the boil. Once the juices are bubbling turn the heat down to low and allow to simmer. Place the whole bulb of garlic in the center of the dish with all the ingredients surrounding it. The idea is to remove the garlic just before serving. Some chefs choose to keep the garlic in so they can nibble on it with bread as part of the main course.

Keep adding the stock or water, keeping the ingredients covered all the time.

Simmer on a low heat for 2 1/2 to 3 hours.

Serve with a salad and a crusty farmhouse loaf.

IDEAS YOU'LL LOVE

Puebla Chicken and Potato Stew:Tinga Poblana de Pollo y Papas

Recipe courtesy of Gourmet Magazine

Puebla Chicken and Potato Stew:Tinga Poblana de Pollo y Papas

Quimbombo con Carne de Puerco y Bolitas de Platano/Okra Stew with Pork and Plantain Dumplings

Recipe courtesy of Ana Sofia Pelaez

Croquetas de Jamon y Queso

Recipe courtesy of Ana Sofia Pelaez

Cheese and Mushroom Quesadillas: Quesadillas de Queso y Hongos

Recipe courtesy of Rick Bayless

Potato-Egg Salad (Ensalada de Papas y Huevos)

Recipe courtesy of Daisy Martinez

Avocado Grapefruit Salad (Ensalada de Palta y Toronja)

Recipe courtesy of Daisy Martinez

Estofado De Rabo De Toro (Bull's Tail Stew)

Recipe courtesy of Trifon Jorge Esteban

Mexican Bean Stew ("Frijoles De La Olla")

Recipe courtesy of Marcela Valladolid

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here