“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!” - by nickysmama
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 440 cal
- 22%
- Fat
- 20.3 g
- 31%
- Carbs
- 27.4 g
- 9%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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 ..." See morepot and cooked on low for 5 hours. I served it with bulger wheat."
Louiselombard
"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 ..." See morechopped 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."
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