-
-
My review
Greek Lamb Stew
0
nickysmama
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h 35 m servings 365Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1516 Ratings
-
-
-
-
-
Most helpful positive review
3/18/2009
Loved this recipe, but I changed it alittle...used 28oz. can of crushed tomatoes only; reduced the stock to 1/2c; and added a 1/4 teaspoon each of allspice and ground cloves put everything in a ...
Most helpful critical review
10/2/2009
I was quite hopeful that I would enjoy this one but the lemon flavour just overpowered everything else...even the lamb! Half a lemon was definitely too much...it was almost inedible. If you de...
Most helpful
Most positive
Least positive
Newest
3/18/2009
Loved this recipe, but I changed it alittle...used 28oz. can of crushed tomatoes only; reduced the stock to 1/2c; and added a 1/4 teaspoon each of allspice and ground cloves put everything in a ...
5/8/2009
The flavour of this was very good, although I may use more lemon next time to get the zing I expect from Greek lamb dishes. Instead of chopped fresh tomatoes and tomoato sauce I just used to ca...
10/2/2009
I was quite hopeful that I would enjoy this one but the lemon flavour just overpowered everything else...even the lamb! Half a lemon was definitely too much...it was almost inedible. If you de...
1/4/2010
This was wonderful! I left out the lemon due to personal prefences and cooked it in the slow cooker for 5 hours on high. I used the Mavrodaphne (Greek dessert wine) I had on hand, which gave the...
2/2/2012
I found a deal on lamb shoulder chops and without having a clue what to do with them, I snatched them up! Luckily I found this recipe. With the exception of using chicken stock in place of lamb ...
5/31/2013
Great stew! I added a chopped red bell pepper toward the end, put in less tomatoes, used a bit more parsley fresh from our garden, and used dried red chinese hot pepper instead of black pepper. ...
3/2/2013
Very tasty. Used nearly 2 lbs cubed shoulder roast meat and 1 each of canned diced tomatoes, crushed tomatoes and tomato sauce. Used two cans of green beans, chicken broth and about 1 cup burg...
1/28/2013
I had this for dinner tonight cooked in the slow cooker, definitely a keeper but needs a bit of tweaking for my tastes. As I ate it I kept thinking something was really missing - realised it wa...
12/16/2018
I used 3lbs cubed lamb shank, but otherwise made as written. Served over orzo with a bit of crusty sourdough bread for the sauce. Very, very good!