- 2 tablespoons extra virgin olive oil
- 2 3/4 pounds lamb shoulder, cut into 2-inch pieces
- 3 medium onions, very thinly sliced
- 1 1/2 pounds leeks, trimmed, cut into 1 1/2-inch lengths
6 garlic cloves, halved
Preparation
Position rack in center of oven and preheat to 375 degrees F. Heat olive oil in heavy large stainless steel or copper casserole over medium-high heat. Sprinkle lamb with salt and pepper. Working in batches, add lamb to casserole and cook until brown on all sides, about 8 minutes per batch. Transfer lamb to large bowl. Add onions, leeks and garlic to casserole and saute until tender and golden, about 8 minutes. Return lamb and any accumulated juices from bowl to casserole; stir to blend. Season with Espelette pepper. Cover casserole. Transfer to oven and bake until lamb is tender, about 1 hour.
Sprinkle parsley over lamb and serve immediately.
