Greek Lamb Stew
Submitted by sugar bear
Greek lamb stew with flour-dredged lamb cubes braised in white wine, tomato sauce, and chicken broth with rosemary, thyme, black olives, and blanched onions.
YIELD
6 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsFlour-dredged lamb cubes get a hard sear in olive oil, then braise low and slow in a mix of white wine, chicken broth, and tomato sauce with rosemary, thyme, and bay leaf. The flour coating does double duty here: it builds a golden crust during browning and thickens the braising liquid into a rich, velvety sauce as the stew simmers.
Blanched onions and briny black olives go in during the last half hour so they hold their shape and add pops of flavor without turning to mush. That’s a classic Greek move, and it makes a real difference in the final dish.
Serve this over orzo, crusty bread, or roasted potatoes to soak up every drop of that wine-laced broth.
Pro Tips
- Brown the lamb in batches. Overcrowding the pot steams the meat instead of searing it, and you lose that caramelized crust.
- Don’t rush the simmer. That full two hours is what breaks down the connective tissue and turns tough cubes into fork-tender pieces.
- Blanch the onions in boiling water for 30 seconds before adding. This softens them just enough while keeping a slight bite.
Variations
- Stir in diced potatoes or artichoke hearts during the last 45 minutes for a heartier one-pot meal.
- Replace white wine with red wine for a deeper, more robust sauce.
- Add a squeeze of lemon juice and crumbled feta at serving for a brighter, tangier finish.
Ingredients
Directions
Season flour with salt and pepper and dredge lamb cubes in it.
Heat olive oil in large soup kettle over medium high heat.
Brown lamb cubes in oil.
Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce.
Season with additional salt and pepper to taste.
Simmer over medium heat for 1½ hours.
Add blanched onions and olives.
Simmer ½ hour longer.
Comments
