Rating: 4.5 stars
20 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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!

Recipe Summary

prep:
15 mins
cook:
2 hrs 20 mins
total:
2 hrs 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

365 calories; protein 20g; carbohydrates 24.4g; fat 20.3g; cholesterol 60.6mg; sodium 606.5mg. Full Nutrition
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