Greek Lamb Stew
Description
This is a wonderful and easy stovetop preparation that is a hearty meal for the whole family. I often serve it over rice or orzo, with a nice tomato and cucumber salad and good bread...A simple, fresh, and delicious taste of the Greek Isles!
Ingredients
•
2 tablespoons olive oil
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1 pound lamb shoulder blade chops
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salt and pepper to taste
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1 large onion, chopped
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3 cloves garlic, minced
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1/2 cup dry red wine
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2 cups chopped tomatoes
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1 (15 ounce) can tomato sauce
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1 cup lamb stock
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1/2 lemon, zested and juiced
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1/2 teaspoon dried oregano
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1/2 teaspoon ground cinnamon
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1 bay leaf
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1 pound fresh green beans, trimmed
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1/4 cup chopped fresh parsley
Directions
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.
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.
3
Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.