Lamb Backbone Stew with Yuca (Espinhaço com Aipim)

• •2 kg Lamb backbone (cut into pieces)
• •1 kg Yuca (aipim/cassava) (peeled and cut into large chunks)
• •4 piece Onions (chopped)
• •3 piece Garlic cloves (minced)
• •3 piece Tomatoes (seeded and chopped)
• •½ piece Red chili pepper (dedo-de-moça) (sliced; keep seeds for heat, discard for milder flavor)
• •120 ml Dry red wine
• •enough to cover Water (as needed)
• •to taste Salt
• •to taste Black pepper
• •1 handful Fresh parsley (chopped, for garnish)
• •drizzle to taste Olive oil (if needed for sofrito)

Instructions

1. 1

   Heat a large, heavy cast-iron pot until it is very hot. Add the lamb backbone pieces and season generously with salt and black pepper. Brown the meat thoroughly on all sides, developing a deep, caramelized 'fond' at the bottom of the pot. Remove the browned meat and set it aside.

2. 2

   In the same pot, add a drizzle of olive oil if needed. Sauté the chopped onions and minced garlic until they are golden brown and fragrant.

3. 3

   Return the seared lamb backbone to the pot. Stir in the chopped tomatoes, sliced red chili pepper, and dry red wine. Allow the tomatoes to break down and the wine to reduce slightly, scraping up any browned bits from the bottom of the pot.

4. 4

   Add enough water to the pot to completely cover all the ingredients. Adjust the seasoning with additional salt and black pepper to your taste.

5. 5

   Toss in the large chunks of peeled yuca. Cover the pot and simmer over medium-low heat for about 1 hour and 30 minutes, or until the lamb meat is falling off the bone and the yuca is buttery soft.

6. 6

   Garnish the stew with plenty of chopped fresh parsley just before serving. Serve immediately while it's steaming hot.

Chef's Tips

• 💡For a quicker cooking time, you can use a pressure cooker. Once the pressure cooker reaches full pressure, cook for about 40 minutes.
• 💡This hearty stew is a meal in itself, but it pairs wonderfully with white rice or crusty bread to soak up the rich, wine-infused broth.