Greek Lamb Stew


  • 2 tablespoons olive oil
  • 1 pound lamb shoulder blade chops
  • salt and pepper to taste
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • ½ cup dry red wine
  • 2 cups chopped tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup lamb stock
  • ½lemon, zested and juiced
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • 1bay leaf
  • 1 pound fresh green beans, trimmed
  • ¼ cup chopped fresh parsley
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    Remove the bay leaf and any bones from the stew.Garnish stew with chopped fresh parsley.

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