Greek Lamb Stew
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Recipe Summary Greek Lamb Stew
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 | Emerald Isle Bridge Height2 tablespoons olive oil1 pound lamb shoulder blade chopssalt and pepper to taste1 large onion, chopped3 cloves garlic, minced½ cup dry red wine2 cups chopped tomatoes1 (15 ounce) can tomato sauce1 cup lamb stock½ lemon, zested and juiced½ teaspoon dried oregano½ teaspoon ground cinnamon1 bay leaf1 pound fresh green beans, trimmed¼ cup chopped fresh parsleyDirectionsHeat 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.Info | Emerald Isle Bridge Heightprep: 15 mins cook: 2 hrs 20 mins total: 2 hrs 35 mins Servings: 4 Yield: 4 servings
TAG : Greek Lamb StewSoups, Stews and Chili Recipes, Stews,
