Spanish-Style Lamb Stew

1 boneless leg of lamb (about 4 pounds), cut into 1-inch pieces

Recipe and photo by Sara Newberry

3 tablespoons vegetable oil 

2 onions, diced

1 red bell pepper, seeded and diced

3 cloves garlic, minced

1 tablespoon smoked paprika

3/4 cup dry red wine

2 tablespoons red wine vinegar 

1 (28-ounce) can whole peeled tomatoes, drained, tomatoes broken up into pieces

2 cups chicken stock 

2 (13.5-ounce) cans white beans, drained and rinsed

Juice of 1/2 lemon

Salt and pepper

Heat oven to 350F. 

Season lamb with salt and pepper. Heat oil in a Dutch oven over medium high heat. Working in batches, brown lamb pieces on all sides. Remove lamb from Dutch oven and set aside.

Add onion and red bell pepper to Dutch oven and cook until soft, about eight minutes. Add garlic and cook until fragrant, about one minute. 

Add paprika and cook until fragrance about one minute. Deglaze the pan with red wine and vinegar then add chicken stock. Stir in tomatoes, then add lamb back to Dutch oven. 

Bring to a boil, then cover and place in oven for 1 and 1/2 hours, until lamb is tender. Add beans and return to oven for another 15 minutes. Add lemon juice and season with salt and pepper before serving.