Greek Lamb Stew Recipes

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GREEK LAMB STEW



Greek Lamb Stew image

This is one of those stews that's perfect for a cold night in. Normally lamb stews are done with red wine, but this one uses white - works very well, too. The wine was semi sweet Reisling so the stew has a very slight sweet taste too.

Provided by kolibri

Categories     Stew

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 11

all-purpose flour
600 g boneless lamb, cut into cubes
3 bay leaves
1 bunch fresh thyme, chopped
1 teaspoon dried rosemary
garlic
500 ml chicken stock
250 ml white wine
250 ml tomato sauce
1 white onion
black olives, pitted

Steps:

  • Season flour with salt and pepper and roll lamb cubes in it.
  • Heat oil in a pan over medium high heat, brown lamb cubes in oil.
  • Sprinkle herbs and garlic over lamb and add roughly chopped onion, stock, wine, and tomato sauce.
  • Season with additional salt and pepper to taste.
  • Simmer over medium heat for 1-1/2 hours, stir now and again - it has a tendency to stick (although not burn).
  • Add olives, simmer for half an hour more.
  • Serve with rice, potatoes, salad, bread, whatever you like. And rest of the wine bottle, of course.

Nutrition Facts : Calories 265, Fat 17.1, SaturatedFat 7.3, Cholesterol 55.9, Sodium 303.4, Carbohydrate 6.9, Fiber 0.7, Sugar 3.2, Protein 14.8

GREEK LAMB STEW



Greek Lamb Stew image

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!

Provided by nickysmama

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h35m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
1 pound lamb shoulder blade chops
salt and pepper to taste
1 large onion, chopped
3 cloves garlic, minced
½ cup dry red wine
2 cups chopped tomatoes
1 (15 ounce) can tomato sauce
1 cup lamb stock
½ lemon, zested and juiced
½ teaspoon dried oregano
½ teaspoon ground cinnamon
1 bay leaf
1 pound fresh green beans, trimmed
¼ cup chopped fresh parsley

Steps:

  • 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.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 24.4 g, Cholesterol 60.6 mg, Fat 20.3 g, Fiber 8.1 g, Protein 20 g, SaturatedFat 6.4 g, Sodium 606.5 mg, Sugar 10 g

GREEK LAMB STEW



Greek Lamb Stew image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 3h15m

Yield about 10 servings

Number Of Ingredients 17

4 tablespoons olive oil, plus more if needed
5 1/2 pounds boned shoulder of lamb, trimmed of excess fat and cut into cubes about 1 1/2 by 2 1/2 inches
5 medium onions, sliced finely
Salt
4 garlic cloves, minced
2 celery stalks, minced
Leaves from 4 thyme sprigs
1 teaspoon dried oregano
3 bay leaves
2 carrots, peeled, halved lengthways, and then halved across
3 (14.5 ounces) cans diced tomatoes
1 1/4 cups lamb, beef stock or water
1 bottle dry white wine
Freshly ground black pepper
1 pound ditalini or other small tubular pasta
2/3 pound feta cheese
2 to 3 tablespoons finely chopped parsley, oregano or basil leaves

Steps:

  • Preheat the oven to 325 degrees F.
  • Into the largest saucepan or casserole you have that will go into the oven, pour 3 tablespoons of the oil. Brown the meat in batches over high heat and remove with a slotted spoon to a plate nearby. You may need more oil as you do this. The onions will certainly need it, so pour the remaining oil or add more, add the onions, sprinkling a little salt over them and cook then until soft and translucent. Add the garlic, celery, thyme, and oregano. After a couple of minutes or so, when the smell of garlic wafts up, remove half the mixture. Add the meat to the mixture in the pan, cover with the remaining half, add the bay leaves, carrots, tomatoes, stock and wine. I use a big but flattish casserole and this amount of liquid covers the meat, but if you find you need more liquid, add water- you want a lot of liquid, because you will, eventually, be cooking some pasta in it. Bring to a boil, remove scum, and let bubble for about 3 minutes. Then cover, transfer to the oven, and bake for about 2 to 2 1/2 hours, or cook on a very low heat. The meat should be tender and yielding. Remove the carrots (and eat, cook's treat) and bay leaves, too, if you want, and season, to taste, with the salt and pepper.
  • Of course you can proceed to the final stage now, but I am presuming you're not going to. In which case, let the stew cool and keep it in the refrigerator until you want it. Skim the fat off the top, and do remember to take it out of the refrigerator a good 1 to 2 hours before you cook it again. You can reheat this in the oven, but because the pasta will be put in on the stove, I tend to heat it there. Make sure the stew is piping hot. Meanwhile, bring a large pot of water to a boil. When it boils, add the salt and then pasta. Cook this until it's nearly but not quite cooked; it should have a couple of minutes still to go.
  • Then drain the pasta and add it quickly to the bubbling juices in the casserole, making sure first that there are enough bubbling juices. You don't want the meat to be drowned, but you want enough for the pasta to be covered. The pasta will absorb some of the liquid as it finishes cooking, of course.
  • In a couple of minutes, the pasta should be cooked. Crumble some feta and put in a bowl with the chopped parsley, oregano, or basil. Stir to combine and then leave the spoon with it, so that people can sprinkle the herb-spiked cheese over the stew as they wish. Ladle the stew into shallow soup bowls.

GREEK LAMB STEW



Greek Lamb Stew image

Reminds me of a dish I used to eat at an inexpensive Greek restaurant in "Hell's Kitchen" 30+ years ago (only I think that was braised rather than stewed). I served it over rice (the original recipe suggested either that or orzo). Great flavors! From allrecipes.com

Provided by lecole54

Categories     Stew

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 lb lamb blade chops (I used stew meat)
salt, to taste
pepper, to taste
1 large onion, chopped
3 garlic cloves, 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 lb fresh green beans, trimmed
1/4 cup parsley, chopped

Steps:

  • 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.

Nutrition Facts : Calories 184.7, Fat 7.5, SaturatedFat 1.1, Sodium 578.2, Carbohydrate 23.5, Fiber 7, Sugar 12.6, Protein 5.1

GREEK LAMB STEW



GREEK LAMB STEW image

Categories     Soup/Stew     Lamb

Yield 10

Number Of Ingredients 17

4 tablespoons olive oil, plus more if needed
5 1/2 pounds boned shoulder of lamb, trimmed of excess fat and cut into cubes about 1 1/2 by 2 1/2 inches
5 medium onions, sliced finely
Salt
4 garlic cloves, minced
2 celery stalks, minced
Leaves from 4 thyme sprigs
1 teaspoon dried oregano
3 bay leaves
2 carrots, peeled, halved lengthways, and then halved across
3 (14.5 ounces) cans diced tomatoes
1 1/4 cups lamb, beef stock or water
1 bottle dry white wine
Freshly ground black pepper
1 pound ditalini or other small tubular pasta
2/3 pound feta cheese
2 to 3 tablespoons finely chopped parsley, oregano or basil leaves

Steps:

  • Preheat oven to 325 degrees. Into the largest saucepan or casserole you have that will go into the oven, pour 3 tablespoons of the oil. Brown the meat in batches over high heat and remove to a plate nearby. Pour the remaining oil or add more, add the onions, sprinkling a little salt over them and cook then until soft and translucent. Add the garlic, celery, thyme, and oregano. When the smell of garlic wafts up, remove half the mixture. Add the meat to the mixture in the pan, cover with the remaining half, add the bay leaves, carrots, tomatoes, stock and wine. Bring to a boil, remove scum, and let bubble for 3 min. Then cover, transfer to the oven, and bake for 2 to 2 1/2 hours, or cook on a very low heat. The meat should be tender and yielding. Remove the carrots and bay leaves, too, if you want. Season, to taste, with the salt and pepper. Let the stew cool and keep it in the refrigerator until you want it. Take it out of the refrigerator a good 1 to 2 hours before you cook it again. Skim the fat off the top. Make sure the stew is piping hot. Meanwhile, bring a large pot of water to a boil. When it boils, add the salt and then pasta. Cook this until it's nearly but not quite cooked; it should have a couple of minutes still to go. Then drain the pasta and add it quickly to the bubbling juices in the casserole, making sure first that there are enough bubbling juices. You don't want the meat to be drowned, but you want enough for the pasta to be covered. The pasta will absorb some of the liquid as it finishes cooking, of course. In a couple of minutes, the pasta should be cooked. Crumble some feta and put in a bowl with the chopped parsley, oregano, or basil. Stir to combine and then leave the spoon with it, so that people can sprinkle the herb-spiked cheese over the stew as they wish. Ladle the stew into shallow soup bowls.

LAMB KOKKINISTO (GREEK LAMB STEW)



Lamb Kokkinisto (Greek Lamb Stew) image

A rich, savory, tomato-based traditional Greek lamb stew with hints of cinnamon, thyme, and oregano. Serve with hilopitaki (a small square-shaped Greek pasta made with wheat, eggs, and milk) or orzo pasta.

Provided by hdashnau

Categories     Stew

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs bone-in lamb shanks
1 teaspoon dried oregano
1 teaspoon course sea salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon cinnamon
4 tablespoons olive oil
1 medium sized red onion, diced
1 carrot, diced
4 garlic cloves, diced
1 cup red wine
26 ounces chopped tomatoes
1 cinnamon stick
2 bay leaves
3 sprigs fresh thyme
1 teaspoon course sea salt
1 lb orzo pasta (optional) or 1 lb hilopitaki pasta (optional)

Steps:

  • Rinse the lamb in cold water, pat dry with a paper towel, then coat with 1 tablespoon olive oil.
  • In a small bowl, combine the oregano, salt, pepper, and cinnamon to create a dry rub. Rub this mixture on the lamb coating all sides.
  • Heat 3 tablespoons olive oil in a large dutch oven pot over medium high heat. Add the lamb to the pot. Brown the lamb on all sides (approx 1-2 mins per side).
  • After the lamb is browned on all sides, transfer the lamb to a plate and allow to rest while you prepare the sauce and preheat the oven. Note: You may turn the stove off at this point, but do not throw out the oil nor clean the pan yet.
  • Preheat your oven to 300 degrees farenheit (or if you prefer to use a crockpot, start preheating your crockpot).
  • Dice the onion, carrot, and garlic. In the same pan that was used for the lamb, cook the onion, carrot, and garlic on medium heat until soft (approximately 5 minutes). Then add the red wine, tomatoes, cinnamon, bay leaves, thyme, and salt to the pot. Stir. Reduce the heat to low to simmer for 5 more minutes.
  • Submerge the lamb in the pot with the tomato sauce, cover with a lid and cook slowly in your oven or crockpot until lamb reaches a safe temperature (145-medium rare, 160-medium, 170-well done). Oven time at 300 degrees is approximately 1 and 1/2 hours.
  • When the lamb is done cooking, remove from oven and skim the fat off the top and throw away.
  • (Optional) Serve over a bed of hilopitaki or orzo pasta.

Nutrition Facts : Calories 736.1, Fat 42.2, SaturatedFat 13.5, Cholesterol 204, Sodium 1334.2, Carbohydrate 14.2, Fiber 3.4, Sugar 7.2, Protein 62.2

GREEK LAMB STEW



Greek Lamb Stew image

This rich stew has all the flavours of the Mediterranean. Garlic, wine, rosemary, olives. It is made using a shoulder of lamb, the best cut for slow cooking as the meat becomes meltingly tender. Adding small pasta shapes near the end adds body and soaks up the juices“ and is very Greek. A great and impressive make ahead dinner party dish. A real winner!

Provided by bishopan

Time 2h30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Preheat the oven to 150°C, gas mark 2. Cut the meat into 6cm pieces.
  • Heat a large lidded flameproof casserole dish and add a tablespoon of oil. Brown the meat all over in batches, then remove and set aside.
  • Add the remaining oil to the dish, stir in the onions and cook for 2-3 minutes until beginning to soften. Leaving the top intact, split the chilli along its length, this adds flavour to the stew without too much heat. Stir in the chilli, sliced garlic and rosemary, and increase the heat. Pour in the wine and simmer for 3-4 minutes. Stir in the chopped tomatoes and reduce the heat.
  • Return the lamb and juices to the dish, stir through the black olives and bring to a simmer. Season, then cover and cook in the oven for 1 hour 30 minutes, or until the lamb is really tender.
  • Remove the chilli and rosemary, and discard. Set the stew aside to cool.
  • To Serve, bring the stew to a simmer on the hob. Add the pasta (make sure its broken into small pieces otherwise it will stick together in lumps) and cook for 3-5 minutes until tender, and the lamb is thoroughly heated. Ladle the stew onto plates and serve scattered with the feta and mint sprigs.
  • Delicious with a fennel and orange salad

GREEK LAMB STEW



Greek Lamb Stew image

This recipe comes from "That's Trump" (one of the "Best of Bridge" series) with a few modifications. To me, this is one of those perfect recipes that I make time and again. I love the tomato and the seasonings. Just a hint of cinammon, a little bit sweet, and so full of flavour! I like to make it ahead and refrigerate. The flavour improves and that way I can take the fat off the surface. The original recipe suggests serving with coconut rice, but we love it with mashed potatoes.

Provided by Paja9203

Categories     Stew

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 15

3 lbs boneless lamb
4 tablespoons olive oil
3 onions, chopped
4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
1 1/2 ounces tomato paste
1 cup dry red wine
1/2 cup currants, rinsed in warm water
2 tablespoons brown sugar
1 1/2 teaspoons cumin
1 teaspoon lemon zest, grated
2 bay leaves
3 inches cinnamon sticks
1/2 cup fresh parsley, chopped
salt and pepper

Steps:

  • Cut lamb into bite sized pieces.
  • Use a heavy skillet and heat 1 tablespoon of oil until shimmering.
  • Lightly season 1/3 of the lamb and brown in the skillet
  • Transfer the lamb to a dutch oven and deglaze the skillet by putting in a little of the red wine and scraping up the browned bits on the botton.
  • Add this liquid to the skillet.
  • Repeat 2 more times to cook all the lamb.
  • Add the last tablespoon of oil to the skillet, season the onions and saute. If you have the time, let them caremalize for best flavour, if not, make sure they are wilted. Add the garlic for the last 2 or 3 minutes of cooking.
  • Add the onions and all the rest of the ingredients except for the parsley to the dutch oven.
  • Heat to a boil, reduce heat and simmer for at least an hour. (If you are using a tougher cut of meat, simmer for longer.).
  • Discard bay leaves and cinammon stick.
  • Add the chopped parsley, taste for seasoning, adding salt and pepper if needed and serve.
  • (I am sure this would work well in a crock pot, but since I don't have one, I don't know how long it would need to cook.).

Nutrition Facts : Calories 629.8, Fat 43.8, SaturatedFat 17.1, Cholesterol 122.5, Sodium 361.6, Carbohydrate 23.1, Fiber 3, Sugar 15.7, Protein 30.8

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