greek lamb stew

Ingredients

• Servings: 4
• 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
• 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

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 35 mins


• 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 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.