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
- olive oil: 2 Tbsp
- lamb shoulder blade chops: 1 pound
- salt and pepper: (to taste)
- onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- dry red wine: 0.5 cup
- tomatoes: 2 cups (chopped)
- tomato sauce: 1 can (15 ounce can)
- lamb stock: 1 cup
- lemon, zested and: 0.5 piece (juiced)
- oregano: 0.5 tsp (dried)
- ground cinnamon: 0.5 tsp
- bay leaf: 1 piece
- green beans: 1 pound (trimmed, fresh)
- fresh parsley: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.
