Greek Lamb Stew

Indulge in the rich, comforting flavors of Greek Lamb Stew, a hearty dish that's perfect for cozy gatherings or weeknight dinners. Tender lamb shoulder is seared to perfection and slow-simmered with aromatic vegetables, earthy oregano, and a hint of warming cinnamon, creating a deeply flavorful stew with Mediterranean flair. A splash of dry red wine and crushed tomatoes add depth, while hearty chunks of potatoes, carrots, and celery make it irresistibly satisfying. Garnished with fresh parsley and best enjoyed with crusty bread or over rice, this Greek-inspired recipe is a celebration of bold flavors and rustic simplicity. Perfect for anyone looking to explore traditional, home-cooked Mediterranean cuisine!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 2 pounds lamb shoulder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large yellow onion
• 4 cloves garlic
• 2 medium carrots
• 2 celery stalks
• 4 medium potatoes
• 2 tablespoons tomato paste
• 14 ounces canned crushed tomatoes
• 1 cup dry red wine
• 2 cups beef or chicken broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 0.25 teaspoons ground cinnamon
• 2 tablespoons fresh parsley

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Season the lamb shoulder pieces with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 3

Sear the lamb in batches until browned on all sides, about 3-4 minutes per batch. Remove the lamb and set aside.

Step 4

Dice the onion, mince the garlic, and chop the carrots and celery into bite-sized pieces.

Step 5

Reduce the heat to medium, add the remaining 1 tablespoon of olive oil, and sauté the onion until softened, about 5 minutes.

Step 6

Add the garlic, carrots, and celery to the pot. Cook for an additional 3 minutes, stirring occasionally.

Step 7

Stir in the tomato paste and cook for 2 minutes to caramelize it slightly.

Step 8

Deglaze the pot by pouring in the red wine, scraping any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce the wine slightly.

Step 9

Peel and quarter the potatoes, then add them to the pot along with the seared lamb.

Step 10

Stir in the crushed tomatoes, broth, bay leaves, oregano, cinnamon, and the remaining salt and pepper.

Step 11

Bring the stew to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 1.5-2 hours, or until the lamb is tender and the vegetables are soft.

Step 12

Taste and adjust seasonings if needed.

Step 13

Garnish with freshly chopped parsley before serving. Enjoy with crusty bread or over rice for a complete meal.

Nutrition Facts

Serving size	3294.1 grams (3294.1g)

Amount per serving	% Daily Value*
Calories	4166

Total Fat 238.10g	305%
Saturated Fat 92.90g	465%
Polyunsaturated Fat 4.10g
Cholesterol 907mg	302%
Sodium 7995mg	348%
Total Carbohydrate 243.50g	89%
Dietary Fiber 35.10g	125%
Total Sugars 45.90g
Protein 226.50g	453%

Vitamin D 0IU	0%
Calcium 602mg	46%
Iron 32mg	176%
Potassium 9862mg	210%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 22.5%

Carbs: 24.2%