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Greek Lamb Stew

Greek Lamb Stew

“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: 1 bay leaf,1 (15 ounce) can tomato sauce,1/2 cup dry red wine,1 pound fresh green beans, trimmed,1/4 cup chopped fresh parsley,3 cloves garlic, minced,1/2 teaspoon ground cinnamon,1 pound lamb shoulder blade chops,1 cup lamb stock,1/2 lemon, zested and juiced,2 tablespoons olive oil,1 large onion, chopped,1/2 teaspoon dried oregano,salt and pepper to taste,2 cups chopped tomatoes

Instructions: 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.

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