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Add a photoServings: 6
Ingredients
- 3 lb Lean lamb shoulder - bone in
- 3 Tbsp. Extra virgin olive oil
- 2 c. Chicken stock fresh or possibly canned
- 1 c. Dry red wine
- 3 x Garlic cloves minced fine
- 2 x Onions coarsely minced
- 1 c. Fresh parsley minced
- 1/4 tsp Grnd allspice
- 1/4 tsp Grnd cinnamon
- 1/2 tsp Dry oregano
- 2 c. Coarsely-minced fresh tomatoes Freshly-grnd black pepper to taste Salt to taste
Directions
- Cut the lamb into serving sized pcs. Heat a large frying pan and add in the extra virgin olive oil. Brown the cut-up pcs of lamb in two batches, on both sides. Season to taste with the salt and pepper.
- Place the meat in a 6-qt casserole along with the broth and wine, leaving the oil in the frying pan. Reheat the frying pan and saute/fry the garlic and onions till clear.
- Add in the remaining ingredients, except the final salt and pepper, and saute/fry just till the tomatoes cook down a bit. Add in this mix to the casserole, along with salt and pepper to taste. Bring to a simmer, cover, and cook till the meat is very tender, about 1 1/2 hrs.
- Comments: Lamb was raised in Greece from prehistoric times and remains the favorite meat of its people. The Greeks still have their own ancient traditions of eating lamb.
- This is a very common way of serving the favorite meat of Greece. Since it uses tomato we can assume the recipe is rather recent, only about 400 years old.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 6 servings | |
| Calories 549 | |
| Calories from Fat 364 | 66% |
| Total Fat 40.5g | 51% |
| Saturated Fat 15.32g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 245mg | 10% |
| Potassium 641mg | 18% |
| Total Carbs 5.65g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.74g | 1% |
| Protein 31.76g | 51% |
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