De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks. Season the potatoes. Add a sprig of ...

From colonial inns that predate the American Revolution to steakhouses from the Old West, check out these restaurants that ...

Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the point at which the stew is ready. When the meat is tender add the cooked ...

Stir to combine. To serve, layer the lamb chops on top of the stew and garnish with a few more torn basil leaves, rosemary and a drizzle of olive oil. Enjoy alongside the potatoes.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

Since 1967, Louis Basque Corner has served family-style staples like oxtail stew and roast lamb (a legacy from a wave of Basque immigrants settling in the city starting in the 19th century).

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And garbanzo likely comes from the Basque name for the plant ... For a fast dinner that makes minimal mess, you can't beat this Moroccan-influenced stew with lamb meatballs and chickpeas. Harissa ...

Today, it’s known for its hearty Basque-style meals served family-style; expect dishes like lamb stew, garlic soup, and plenty of red wine. The Hancock Inn is New Hampshire’s oldest ...