Greek Braised Lamb with Green Beans and Tomato
Experience the rich, comforting flavors of the Mediterranean with this Greek Braised Lamb with Green Beans and Tomato. Tender, slow-cooked lamb is simmered to perfection in a fragrant tomato-based sauce infused with warm spices like cinnamon, allspice, and oregano. Fresh green beans soak up the savory juices, adding vibrant color and texture to this hearty one-pot dish. Ideal for a cozy family dinner or an impressive centerpiece for gatherings, this recipe pairs wonderfully with crusty bread, rice, or roasted potatoes. Simple yet sophisticated, it's a true celebration of Greece's culinary heritage.
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Recipe Information
Ingredients
- 1.5 pounds lamb shoulder or leg, boneless and trimmed
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon dried oregano
- 0.5 teaspoon ground allspice
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 pounds fresh green beans, trimmed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Cut the lamb into large, bite-sized pieces and season with 1/2 teaspoon of salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb pieces in batches and sear until browned on all sides, about 5-6 minutes per batch. Remove the lamb and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic, cinnamon stick, bay leaves, oregano, and ground allspice. Cook for another minute, stirring frequently, until fragrant.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Deglaze the pot by adding the canned diced tomatoes and beef stock. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
Return the seared lamb to the pot along with any juices that have accumulated. Bring the mixture to a gentle simmer, then lower the heat, cover the pot, and cook for 90 minutes, stirring occasionally.
After 90 minutes, add the green beans to the pot and stir them gently into the sauce. Cover and cook for an additional 20-30 minutes, or until the green beans are tender and the lamb is fork-tender.
Adjust seasoning to taste with the remaining salt and black pepper. Remove the cinnamon stick and bay leaves before serving.
Garnish with fresh chopped parsley and serve hot with crusty bread, rice, or roasted potatoes.
Nutrition Facts
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.3 g | 247% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 5196 mg | 226% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 37.4 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4364 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
