Ensopado de Borrego Alentejano

Ingredients

• 1.5 kglamb shoulder — cut into pieces
• 1onion — chopped
• 6 clovesgarlic — crushed
• 3ripe tomatoes — grated
• 200 mlred wine
• 2bay leaves
• 1 tbspsweet paprika
• 1 bunchfresh mint
• 8 slicesday-old bread — to line the bowls
• 6 tbspolive oil
• to tastefine sea salt

Method

1. Begin by preparing the lamb shoulder (1.5 kg) for marination. Cut the meat into large chunks, about 5 cm each, to ensure even cooking. In a large bowl, combine the lamb with 6 cloves of minced garlic, 200 ml of red wine, 2 bay leaves, and a generous pinch of fine sea salt. Mix well, cover, and refrigerate overnight to allow the flavors to penetrate deeply into the meat.
2. The next day, heat 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Remove the lamb from the marinade, shaking off excess liquid, and brown the pieces in batches. Ensure each piece is well-browned on all sides, which should take about 3-4 minutes per batch. This step is crucial for developing a deep, rich flavor in the final dish.
3. Once all the lamb pieces are browned, set them aside on a plate. Reduce the heat to medium and add the remaining 3 tablespoons of olive oil to the pot. Add 1 finely chopped onion and 6 cloves of minced garlic, cooking until the onion is translucent and the garlic is fragrant, about 5 minutes. Stir in 1 tablespoon of sweet paprika off the heat to prevent it from burning, then pour in the reserved marinade, scraping up any browned bits from the bottom of the pot.
4. Return the browned lamb pieces to the pot, along with 3 peeled and chopped ripe tomatoes. Stir everything together, ensuring the lamb is well-coated with the sauce. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Allow the lamb to braise slowly for about 1.5 to 2 hours, or until the meat is tender and easily pierced with a fork.
5. While the lamb is braising, prepare the bread. Take 8 slices of day-old bread and toast them lightly until they are crisp and golden. This will help them absorb the sauce without becoming too soggy.
6. Once the lamb is tender, skim off any excess fat from the surface of the sauce. Taste and adjust the seasoning with more fine sea salt if necessary. Tear a bunch of fresh mint leaves and stir them into the pot just before serving to add a fresh, aromatic note.
7. To serve, place the toasted bread slices at the bottom of a serving dish or individual bowls. Ladle the lamb and its sauce over the bread, allowing it to soak up the rich flavors. Enjoy the Ensopado de Borrego Alentejano hot, as the Alentejo cooks intended, with the bread catching every drop of the savory sauce.