Delicious Slow-Cooked Lamb Stifado
Lamb Stifado is a fabulous meaty Greek stew that’s slow-cooked with a gorgeously rich sauce, giving you the most tender and flavoursome chunks of meat.
- 1½ kg boneless lamb shoulder
- 4 tbsp olive oil
- 2 clove garlic
- 2 onions, thinly sliced
- 150ml red wine
- 350 ml beef stock
- 1 x 400g tin chopped Italian tomatoes
- 2 bay leaves
- ½ lemon
- 1 cinnamon stick
- 10 small shallots, peeled
- 3 tbsp chopped mint, to serve
- Grated lemon zest, to serve
- Trim the lamb of any fat and cut the shoulder into 2 inch portions.
- Heat half the oil in a frying pan over a medium heat.
- Cook the meat four pieces at a time, until browned. Transfer to a large saucepan.
- Return the frying pan to the heat, add the remaining oil and cook the garlic and onions, stirring until they start to soften. Transfer to the saucepan.
- Add the red wine, stock, tomatoes, bay leaves, lemon, cinnamon stick and shallots to the saucepan. Bring to the boil, reduce the heat to low and simmer gently, partially covered, for about 2 hours. The meat should be very tender.
- Remove the lemon, season and top with the mint and zest to serve. Enjoy!
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