- 2 tablespoons olive oil
- 1 pound lamb shoulder blade chops
- salt and pepper to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1/2 cup dry red wine
- 2 cups chopped tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup lamb stock
- 1/2 lemon, zested and juiced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1 bay leaf
- 1 pound fresh green beans, trimmed
- 1/4 cup chopped fresh parsley
- Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
- Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
- Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.
03/27/2018
recipepes.com
Greek Lamb Stew, recipe
PT15M
PT1H
5
455 calories
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