Greek Lamb Stew
Indulge in the rich, comforting flavors of Greek Lamb Stew, a hearty dish that's perfect for cozy gatherings or weeknight dinners. Tender lamb shoulder is seared to perfection and slow-simmered with aromatic vegetables, earthy oregano, and a hint of warming cinnamon, creating a deeply flavorful stew with Mediterranean flair. A splash of dry red wine and crushed tomatoes add depth, while hearty chunks of potatoes, carrots, and celery make it irresistibly satisfying. Garnished with fresh parsley and best enjoyed with crusty bread or over rice, this Greek-inspired recipe is a celebration of bold flavors and rustic simplicity. Perfect for anyone looking to explore traditional, home-cooked Mediterranean cuisine!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 pounds lamb shoulder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large yellow onion
- 4 cloves garlic
- 2 medium carrots
- 2 celery stalks
- 4 medium potatoes
- 2 tablespoons tomato paste
- 14 ounces canned crushed tomatoes
- 1 cup dry red wine
- 2 cups beef or chicken broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 0.25 teaspoons ground cinnamon
- 2 tablespoons fresh parsley
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb shoulder pieces with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Sear the lamb in batches until browned on all sides, about 3-4 minutes per batch. Remove the lamb and set aside.
Dice the onion, mince the garlic, and chop the carrots and celery into bite-sized pieces.
Reduce the heat to medium, add the remaining 1 tablespoon of olive oil, and sauté the onion until softened, about 5 minutes.
Add the garlic, carrots, and celery to the pot. Cook for an additional 3 minutes, stirring occasionally.
Stir in the tomato paste and cook for 2 minutes to caramelize it slightly.
Deglaze the pot by pouring in the red wine, scraping any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce the wine slightly.
Peel and quarter the potatoes, then add them to the pot along with the seared lamb.
Stir in the crushed tomatoes, broth, bay leaves, oregano, cinnamon, and the remaining salt and pepper.
Bring the stew to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 1.5-2 hours, or until the lamb is tender and the vegetables are soft.
Taste and adjust seasonings if needed.
Garnish with freshly chopped parsley before serving. Enjoy with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.3 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1202 mg | 26% | |
*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.
