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!

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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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

365.3 calories; 20 g protein; 24.4 g carbohydrates; 60.6 mg cholesterol; 606.5 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/19/2009
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 crock pot and cooked on low for 5 hours. I served it with bulger wheat. Read More
(20)

Most helpful critical review

Rating: 2 stars
10/02/2009
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 decide to make this one I would add the lemon gradually to suit your individual taste. Read More
(8)
16 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
03/19/2009
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 crock pot and cooked on low for 5 hours. I served it with bulger wheat. Read More
(20)
Rating: 4 stars
05/11/2009
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 cans of chopped tomatoes and it worked fine. The sauce seemed to be a lot of very thin liquid which I will thicken next time I make this as it just ran straight through the rice I served it with. Read More
(10)
Rating: 2 stars
10/02/2009
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 decide to make this one I would add the lemon gradually to suit your individual taste. Read More
(8)
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Rating: 4 stars
02/02/2012
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 stock, I followed the directions to a T. Just before adding the green beans, I tasted the broth and added more oregano and cinnamon and also a bit of brown sugar to cut the acid of the tomatoes. I gave the green beans 30 minutes because we like them a bit soft in stews. Surprisingly, it was a hit with the family! Next time I'll pay more attention to trimming the fat off those chops! Even better..this would be great with lamb stew meat!. Read More
(5)
Rating: 4 stars
01/04/2010
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 stew a nice sweet overtone. Read More
(5)
Rating: 5 stars
03/02/2013
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 burgandy wine. Read More
(2)
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Rating: 4 stars
01/28/2013
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 was mushrooms and possibly a pinch of crushed dried chilis. I had cheated on the original already by using canned diced tomatoes with tomato paste instead of fresh with canned sauce and adding carrots and eggplant (because they were there). Ate with fresh bread which sopped up the juice it was delicious even without mushrooms. Read More
(2)
Rating: 5 stars
05/31/2013
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. We all loved it! Read More
(2)
Rating: 5 stars
07/30/2016
Our daughter made this for our Greek Iron Chef gathering. Everyone voted this the best dish of the night! Planning on making this myself now!:) Read More
(1)