Mediterranean Slow-Braised Lamb Stew
Indulge in the rich flavors of this traditional Greek Lamb Kokkinisto, a slow-braised stew that combines tender, succulent lamb shanks with a savory tomato sauce infused with aromatic spices like cinnamon, oregano, and thyme. This hearty dish is perfect for warming up on a chilly day, and its delightful fragrance will fill your kitchen with an inviting Mediterranean ambiance. Serve it with hilopitaki, a delightful square-shaped Greek pasta, or creamy orzo for a comforting meal that's sure to impress family and friends. Ideal for gatherings, potlucks, or a special family dinner, this stew embodies the warmth and tradition of Greek home cooking.
N/A
Servings
550
Calories
15
Ingredients
Ingredients
bone-in lamb shanks
2 lbs (rinsed and patted dry)
dried oregano
1 teaspoon (for coating)
course sea salt
1 teaspoon (for coating + 1 teaspoon for sauce)
fresh ground pepper
1/2 teaspoon (for coating)
cinnamon
1/4 teaspoon (for coating)
olive oil
4 tablespoons (for browning and sautéing)
red onion
1 medium (diced)
carrot
1 (diced)
garlic cloves
4 (diced)
red wine
1 cup (for deglazing)
chopped tomatoes
26 ounces (canned or fresh)
cinnamon stick
1 (for sauce)
bay leaves
2 (for sauce)
fresh thyme
3 sprigs (for sauce)
hilopitaki pasta or orzo pasta
1 lb (optional, for serving)
Instructions
1
Rinse the lamb shanks under cold water and pat them dry thoroughly with paper towels.
2
In a small bowl, mix together the dried oregano, course sea salt, fresh ground pepper, and cinnamon to form a dry rub. Generously coat all sides of the lamb shanks with this mixture.
3
In a large Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Once hot, add the lamb shanks to the pot and brown them on all sides, about 1 to 2 minutes per side. Remove and set aside on a plate to rest.
4
Leave the residual oil and drippings in the pot, which will enhance the flavor of the sauce. Preheat your oven to 300°F (or preheat your crockpot).
5
Dice the red onion, carrot, and garlic. In the same pot, reduce the heat to medium and sauté the diced onion and carrot for about 5 minutes, or until softened. Add the diced garlic and sauté for another minute, stirring frequently.
6
Pour in the red wine to deglaze the pot, scraping any brown bits from the bottom. Add the chopped tomatoes, the cinnamon stick, bay leaves, fresh thyme, and the remaining teaspoon of course sea salt. Stir well and let it simmer on low for 5 minutes.
7
Submerge the browned lamb shanks into the sauce. Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 1.5 to 2 hours, until the lamb is tender and reaches your desired doneness (145°F for medium-rare, 160°F for medium, and 170°F for well done). If using a crockpot, cook on low for approximately 6 to 8 hours.
8
Once the lamb is cooked, remove the pot from the oven or crockpot. Carefully skim off any accumulated fat from the surface of the sauce and discard.
9
(Optional) Serve the tender lamb and sauce over a bed of hilopitaki or orzo pasta for a comforting meal that captures the essence of Greek cuisine.
Nutrition Information
32.5g
Fat
30g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Slow-Braised Lamb Stew?
It is a traditional Greek Lamb Kokkinisto, which consists of lamb shanks slow-braised in a savory tomato sauce with aromatic spices.
What does Kokkinisto mean?
Kokkinisto is a Greek term for a stew that is 'reddened' or braised in a tomato-based sauce.
What cut of meat is used in this recipe?
The recipe specifically calls for 2 lbs of bone-in lamb shanks.
How should I prepare the lamb shanks before cooking?
Rinse the lamb shanks under cold water and pat them dry thoroughly with paper towels before applying the dry rub.
What ingredients are in the dry rub for the lamb?
The dry rub consists of dried oregano, coarse sea salt, fresh ground pepper, and ground cinnamon.
What type of salt is recommended?
The recipe recommends using coarse sea salt for both the coating and the sauce.
How do I brown the lamb shanks?
Heat 3 tablespoons of olive oil in a Dutch oven over medium-high heat and brown the shanks for 1 to 2 minutes per side.
What temperature should the oven be for braising?
The oven should be preheated to 300°F for the slow-braising process.
Which vegetables are used in the base of the stew?
The base includes diced red onion, carrot, and 4 cloves of garlic.
How long should I sauté the onions and carrots?
Sauté the diced onion and carrot for about 5 minutes or until they have softened.
What is used to deglaze the pot?
One cup of red wine is used to deglaze the pot and scrape up the flavorful brown bits from the bottom.
Can I use fresh tomatoes instead of canned?
Yes, you can use 26 ounces of either canned chopped tomatoes or fresh chopped tomatoes.
What whole spices and herbs are added to the sauce?
The sauce is flavored with a cinnamon stick, 2 bay leaves, and 3 sprigs of fresh thyme.
How long does the lamb cook in the oven?
In a 300°F oven, the lamb should cook for 1.5 to 2 hours until tender.
What internal temperature signifies well-done lamb?
The lamb reaches well-done at an internal temperature of 170°F.
Can this recipe be made in a slow cooker?
Yes, if using a crockpot, you should cook the stew on low for approximately 6 to 8 hours.
What should I do with the accumulated fat after cooking?
Carefully skim off any accumulated fat from the surface of the sauce and discard it before serving.
What is hilopitaki?
Hilopitaki is a traditional square-shaped Greek pasta often served with stews.
What is a good alternative to hilopitaki pasta?
Creamy orzo pasta is an excellent alternative for serving with this lamb stew.
How many calories are in a serving of this lamb stew?
There are approximately 550 calories per serving.
What is the protein content of the dish?
This dish provides approximately 37.5g of protein per serving.
What is the fat content per serving?
The fat content is approximately 32.5g per serving.
How many grams of carbohydrates are in this recipe?
There are 30g of carbohydrates per serving.
Is this a good dish for cold weather?
Yes, it is described as a hearty dish perfect for warming up on a chilly day.
How much garlic is required?
The recipe calls for 4 diced garlic cloves.
Do I need to leave the oil in the pot after browning the meat?
Yes, leave the residual oil and drippings in the pot to enhance the flavor of the sauce.
What is the total number of ingredients?
There are 15 ingredients listed for this recipe.
What internal temperature is needed for medium-rare lamb?
For medium-rare, the lamb should reach an internal temperature of 145°F.
Is cinnamon used in more than one way in this recipe?
Yes, ground cinnamon is used in the dry rub for the meat, and a cinnamon stick is added to the sauce.
What are some recommended occasions for this meal?
It is ideal for gatherings, potlucks, or a special family dinner.