MLA Slow-Cooked Greek Lamb Stew
- Prep time 10Min
- Cook time 2Hr, 30Min
- Technique Braise, Stew, Pan Fry / Saute, Sear
- Meat Lamb
- Cut Shoulder
- Serves 6
Looking for a delicious natural lamb recipe? Try out this tasty recipe for Slow-Cooked Greek Lamb Stew from the experts at Australian Lamb!
Ingredients
Cooking Time:
2½ hours
Ingredients:
4-pound Australian lamb shoulder, cut into
1-inch cubes
salt and cracked black pepper to season
⅓ cup olive oil
2 large onions, finely chopped
1 large eggplant, coarsely grated
2 medium zucchini, coarsely grated
15 ounce can plum tomatoes, diced
¼ cup honey
½ cup white wine
1 tablespoon fresh oregano leaves, finely chopped
1 bay leaf, cracked
2 whole cloves
1 cinnamon stick, cracked
To Serve:
¼ cup parsley, finely chopped
lemon wedges
garlic mashed potatoes
Method
Method:
Preheat oven to 275°F. Season lamb well with salt and cracked black pepper.
Heat oil in a large heavy-based pan over high heat and brown the diced lamb in small batches. Remove and set aside.
Add the onions and garlic to the pan, reduce heat and sauté 3-4 minutes. Stir in the grated zucchini and eggplant and sauté for 5-6 minutes more.
Add the tomatoes, honey, wine, oregano bay leaf, cloves and cinnamon and bring to a boil.
Return the lamb to the pan and cover. Place into preheated 275°F oven for 2 to 2½ hours.
Remove from oven. Stir in the finely chopped parsley.
Serve with garlic mashed potatoes and garnish with a wedge of lemon and crispy filo pastry wedge.
Note:
Cubed Australian leg of lamb also can be used, as an alternative to shoulder. Lamb shanks also may be substituted for lamb shoulder.
For Instant Pot:
- For faster cooking of stews and braises, cut your meat into smaller pieces (1-2”) before cooking.
- All soup, stew and braising recipes can be modified to approximately 15-20 mins on HIGH setting, per pound of meat with 1-2 cups of liquid.
- For a nice crust on your meat, do not overcrowd your pan when searing. Sear in batches if you have to.
- Braised meats become more flavorful if allowed to cool in their own juices overnight.
