Alentejo Lamb Stew over Toasted Bread

What you need

• 1.2 kg (2 1/2 lb) bone-in lamb shoulder, cut into 5 cm (2 in) pieces
• 4 tbsp olive oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 1 tbsp sweet paprika
• 2 bay leaves
• 200 ml (3/4 cup) dry white wine
• 600 g (1 1/4 lb) potatoes, peeled, cut into 4 cm (1 1/2 in) chunks
• 6 slices day-old rustic bread
• 1 handful fresh mint, leaves torn
• 2 tsp salt
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Pat the lamb dry and season it with 1 1/2 tsp of the salt and plenty of pepper.

2. 2

   Heat the olive oil in a heavy pot over medium-high heat. Brown the lamb in batches until well colored on all sides, 5-6 min per batch, and set it aside.

3. 3

   Lower the heat to medium. Cook the onions in the same pot until soft, 8-10 min, adding the garlic for the last minute.

4. 4

   Take the pot off the heat and stir in the paprika and bay leaves. Return it to the heat right away.

5. 5

   Pour in the wine and scrape up the browned bits. Boil for 3 min.

6. 6

   Return the lamb with its juices to the pot and add 700 ml (3 cups) water. Bring to a boil and skim off any foam.

7. 7

   Cover and simmer over low heat for 1 hr 15 min.

8. 8

   Add the potatoes and the remaining salt. Cover and simmer until the potatoes are tender and the lamb pulls easily from the bone, 25-30 min more.

9. 9

   Toast the bread slices until crisp and put one in each of six deep bowls.

10. 10

    Ladle the lamb, potatoes and plenty of cooking liquid over the bread. Top with mint and serve.

Imported from gracatruquesdicas.pt. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.