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
- 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
- ½ lemon, zested and juiced
- ½ teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 1 bay leaf
- 1 pound fresh green beans, trimmed
- ¼ cup chopped fresh parsley
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 2 hrs 20 mins
Total Time: 2 hrs 35 mins
Servings: 4