Cordero al Chilindrón

Ingredients

• 1.5 kglamb shoulder — cut into pieces
• 3red bell peppers — cut into strips
• 2dried choricero peppers — soaked and scraped
• 2onions — sliced
• 4ripe tomatoes — grated
• 4 clovesgarlic — minced
• 200 mldry white wine
• 1 tbspsweet pimentón
• 6 tbspextra virgin olive oil
• to tastefine sea salt and black pepper

Method

1. Cut the 1.5 kg lamb shoulder into large chunks, about the size of a small fist. Season generously with fine sea salt and black pepper. Heat 3 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring each piece develops a deep, golden crust on all sides. Remove the browned lamb to a plate and set aside.
2. In the same pot, add the remaining 3 tablespoons of extra virgin olive oil. Slice the 2 onions and 3 red bell peppers into thin strips, and mince the 4 cloves of garlic. Add the onions and garlic to the pot first, stirring occasionally until they begin to soften and become translucent. Then, add the bell peppers and continue cooking until all the vegetables have collapsed and melded together, about 10 minutes.
3. Remove the pot from the heat and stir in 1 tablespoon of sweet pimentón. This step is crucial to prevent the pimentón from burning and turning bitter. Once the pimentón is well incorporated, return the pot to low heat.
4. Pour in 200 ml of dry white wine, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. These bits add deep flavor to the dish. Meanwhile, soak the 2 dried choricero peppers in hot water until softened, then remove the seeds, chop, and add them to the pot along with the 4 ripe tomatoes, chopped. Stir everything together.
5. Return the browned lamb to the pot, nestling the pieces into the vegetable mixture. Cover the pot with a tight-fitting lid and allow it to braise gently over low heat. Cook until the lamb is tender and easily pierced with a fork, which indicates it has absorbed the flavors of the sauce.
6. Once the lamb is tender, remove the pot from the heat and let it rest for about 10 minutes. Skim any excess fat from the surface with a spoon. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
7. Serve the Cordero al Chilindrón hot, accompanied by crusty bread or boiled potatoes to soak up the rich, flavorful sauce. This dish embodies the hearty and comforting spirit of Aragonese home cooking.