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Lamb Stew with Rice and Salad

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PREP TIME
15 min
COOKING TIME
140 min
TOTAL TIME
155 min
SERVINGS
4 servings
Dinner Greek
Lamb Stew with Rice and Salad
Ingredients
  • 2 tablespoons olive oil
  • 1 pound lamb shoulder blade chops
  • salt and pepper to taste
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup dry red wine
  • 2 cups chopped tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup lamb stock
  • 1/2 lemon, zested and juiced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1 bay leaf
  • 1 pound fresh green beans, trimmed
  • 1/4 cup chopped fresh parsley
Instructions
1
Preheat your cooking vessel by heating the olive oil in a substantial, thick-walled pot over an elevated heat level. Prepare the lamb for cooking by sprinkling it with a pinch of salt and a few grinds of pepper, then add it to the pot. Allow it to develop a deep brown color on both sides, taking around 5 minutes for each side. Introduce the onions and garlic into the pot, stirring them until they too have achieved a light brown hue, approximately 2 minutes.
2
Next, pour the wine into the pot and bring it to a rolling boil while utilizing a wooden spoon to scrape off any browned residue from the bottom of the pan. Add the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf to the pot. Continue boiling vigorously for a short while before reducing the heat to a lower level, covering it with a lid, and letting it simmer until the lamb is extremely tender, roughly 1 1/2 hours.
3
Subsequently, add the green beans to the stew and cook until they are tender, taking an additional 20 minutes.
4
Finally, remove the bay leaf and any bones from the stew before garnishing it with chopped fresh parsley.