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    Rustic Spanish Lamb and Milk Stew

    clock-icon135 minutes
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    Pixicook editorial team

    A delicious and creamy lamb stew from the Aragon region of Spain, made with boneless lamb, garlic, white wine, cloves, thyme, and milk.

    Ingredients for Rustic Spanish Lamb and Milk Stew

    units in
    USchevron
    units in
    USchevron
    serves
    5 peoplechevron
    serves
    5 peoplechevron

    Olive Oil

    tablespoons

    Substitute chevron-down

    Boneless Lamb (Neck Fillet Or Shoulder), Trimmed and cut into large pieces (about 3.5 inches)

    0 lb

    Substitute chevron-down

    Garlic Clove, Chopped

    each

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Cloves

    each

    Substitute chevron-down

    Thyme Sprigs

    each

    Substitute chevron-down

    Milk

    to cover

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    How to Make Rustic Spanish Lamb and Milk Stew

    1. Heat Olive Oil and Brown Lamb

    First, heat the olive oil in a large pot over medium-high heat until it starts to shimmer and flow easily. Add the lamb pieces to the pot and brown them on all sides. Keep an eye on the lamb and turn the pieces to get an even brown crust.

    2. Sauté Garlic

    Once the lamb is browned, add the chopped garlic to the pot. Sauté the garlic until it becomes fragrant and turns a golden color, which will take a few minutes.

    3. Deglaze with White Wine

    Next, pour in the dry white wine to deglaze the pot, making sure to scrape up any browned bits stuck to the bottom. Let the wine simmer until it reduces by half.

    4. Add Spices and Milk

    Add the cloves and thyme sprigs to the pot, stirring them into the mixture. After incorporating the spices, pour in enough milk to create a creamy sauce.

    5. Simmer and Cook Until Tender

    Reduce the heat to a low simmer and let the stew cook until the lamb is tender and the flavors have melded together.

    6. Serve

    Serve the stew hot, accompanied by potatoes or crusty bread.


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