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Greek Lamb and Green Bean Stew

  • 2 tablespoons olive oil
  • 500g lamb shoulder blade, sliced
  • salt and pepper to taste
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 125ml dry red wine
  • 350g diced tomatoes
  • 400ml passata
  • 250ml lamb stock
  • 1/2 lemon, zested and juiced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1 bay leaf
  • 500g fresh green beans, trimmed
  • 4 tablespoons chopped fresh parsley
  • 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 the boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, passata, lamb stock, lemon zest and juice, oregano, cinnamon and bay leaf. Bring back to the 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.