BRAISED LAMB WITH ALMONDS AND MINT

This classic Basque recipe was passed down from owner Mario Leon's grandmother to his mother. Leon took it from there. Sentimentality aside, the dish earns its permanent spot on the menu with big flavor and lamb so tender it falls apart at the touch of a fork.

2 pounds trimmed lamb shoulder, cut into 1 1/2"–2" cubes

1 teaspoon kosher salt plus more for seasoning

1/2 teaspoon freshly ground black pepper plus more for seasoning

2 tablespoons olive oil

2 cups chopped onions

6 garlic cloves, chopped


3/4 cup dry red wine

2 cups canned tomato juice

1 cup low-salt chicken broth

1 teaspoon ground cumin

1/2 teaspoons hot Hungarian paprika

1 medium carrot, chopped (about 3/4 cup)

2 tablespoons chopped flat-leaf parsley

2 tablespoons frozen peas, defrosted and warmed in microwave

2 tablespoons slivered almonds, toasted

1 tablespoon chopped fresh mint

Ingredient info: Hot Hungarian paprika can be found at better supermarkets and at specialty foods stores.

Season lamb with 1 teaspoon salt and 1/2 teaspoon pepper. Heat olive oil in a large pot over medium heat. Working in batches, cook lamb until golden brown on all sides, 7-8 minutes per batch. Using a slotted spoon, transfer browned lamb to a medium bowl and set aside.

Add onions to same pot and cook over medium heat, stirring occasionally, until slightly softened and light golden, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant and beginning to brown, about 1 minute. Add wine and reserved browned lamb along with any accumulated juices. Simmer lamb until liquid is reduced by half, about 5 minutes. Stir in tomato juice, chicken broth, ground cumin, hot paprika, and 1/2 cup water; bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, until lamb is tender and sauce is thickened, about 1 hour 30 minutes.

Add chopped carrot and cook uncovered, stirring occasionally, until carrot is tender and sauce is thickened, about 15 minutes. Stir in parsley. Transfer braised lamb to a large bowl. Garnish lamb with peas, almonds, and mint.