Provencal Lamb Stew with Basil

1. 1

   Season the lamb with salt and pepper.

2. 2

   In a large, heavy Dutch oven, heat 3 tablespoons of the oil.

3. 3

   Add the lamb and cook over moderately high heat until browned, 12 minutes; using a slotted spoon, transfer to a plate.

4. 4

   Add the shallots, anchovies, rosemary and most of the garlic to the Dutch oven and cook over moderate heat, stirring, until the shallots are softened, 5 minutes.

5. 5

   Stir in the potatoes and cook just until browned in spots, 2 minutes.

6. 6

   Add the rose and cook until nearly evaporated, scraping up any browned bits, 5 minutes.

7. 7

   Add the lamb and any accumulated juices, the olives and 2 cups of water and bring to a boil.

8. 8

   Cover and simmer over moderately low heat until the lamb is tender and the potatoes are cooked through, 50 minutes.

9. 9

   In a bowl, mash the remaining minced garlic to a paste.

10. 10

    Stir in the chopped basil and the remaining 2 tablespoons of olive oil.

11. 11

    Stir the mixture into the stew and serve.

* Per serving · 4 servings · Values may vary.