Caldereta de Cordero Extremeña (Extremaduran Lamb Stew)

• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 900 g Lamb stew meat
• 2 tsp Smoked paprika
• 250 ml Dry White Wine
• 750 ml Chicken stock
• 2 pieces Bay leaves
• 1 tbsp Sherry vinegar
• 15 g Fresh parsley

1. Heat the olive oil in a Dutch oven over a medium heat. Finely chop the onion and slice the garlic.
2. Add the onion with a pinch of salt and cook for 8 to 10 minutes, stirring, until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the lamb and turn the heat up to medium-high. Cook for 6 to 8 minutes, stirring occasionally, until the lamb is no longer pink on the outside and any liquid has mostly evaporated.
4. Take the pot off the heat and stir in the smoked paprika so it does not catch. Pour in the wine and return to the heat, scraping up any browned bits from the base.
5. Add the chicken stock and bay leaves, then bring to a gentle simmer. Cover and cook on a low heat for 60 minutes, stirring once or twice, until the lamb is tender.
6. Uncover and simmer for 10 to 12 minutes to slightly reduce the broth. Stir in the sherry vinegar, then taste and adjust seasoning if needed.
7. Finely chop the parsley and stir most of it through the stew. Serve hot, scattered with the remaining parsley.

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