Caldereta de Cordero (Spanish Lamb Stew)

• 900 g Lamb shoulder, boneless
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 200 ml Dry White Wine
• 400 g Canned chopped tomatoes
• 600 ml Chicken stock
• 2 Bay leaves
• 700 g Yukon Gold potato
• 15 g Fresh parsley

1. Cut the lamb into bite-sized chunks and season all over with the fine sea salt and black pepper. Peel and finely chop the onion, and peel and crush the garlic. Peel the potatoes and cut into chunky pieces.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the lamb in batches until well coloured, 6 to 8 minutes per batch, then transfer to a plate. Lower the heat to medium if the pan starts to catch.
3. Add the onion to the pot with a pinch more salt and cook over medium heat until softened and lightly golden, about 8 minutes. Stir in the garlic and cook for 1 minute until fragrant. Add the sweet paprika and stir for 20 seconds so it blooms without burning.
4. Pour in the dry white wine and scrape up any browned bits from the base of the pot. Simmer for 3 to 4 minutes to reduce slightly. Stir in the canned chopped tomatoes.
5. Return the lamb and any juices to the pot, then add the chicken stock and bay leaves. Bring to a gentle simmer, cover, and cook on low for 45 minutes, stirring once or twice. Keep it at a steady, lazy bubble rather than a rapid boil.
6. Add the potatoes, return to a gentle simmer, and cook covered for 25 to 30 minutes until the lamb is tender and the potatoes are cooked through. If the stew looks too thick, add a splash of water; if too thin, simmer uncovered for 5 to 10 minutes. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed.
7. Finely chop the fresh parsley and stir most of it through the stew. Rest off the heat for 5 minutes so the flavours settle. Serve hot, scattered with the remaining parsley.

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