LAMB KOKKINISTO (GREEK LAMB STEW)

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Lamb Kokkinisto (Greek Lamb Stew) image

A rich, savory, tomato-based traditional Greek lamb stew with hints of cinnamon, thyme, and oregano. Serve with hilopitaki (a small square-shaped Greek pasta made with wheat, eggs, and milk) or orzo pasta.

Provided by hdashnau

Categories     Stew

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs bone-in lamb shanks
1 teaspoon dried oregano
1 teaspoon course sea salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon cinnamon
4 tablespoons olive oil
1 medium sized red onion, diced
1 carrot, diced
4 garlic cloves, diced
1 cup red wine
26 ounces chopped tomatoes
1 cinnamon stick
2 bay leaves
3 sprigs fresh thyme
1 teaspoon course sea salt
1 lb orzo pasta (optional) or 1 lb hilopitaki pasta (optional)

Steps:

  • Rinse the lamb in cold water, pat dry with a paper towel, then coat with 1 tablespoon olive oil.
  • In a small bowl, combine the oregano, salt, pepper, and cinnamon to create a dry rub. Rub this mixture on the lamb coating all sides.
  • Heat 3 tablespoons olive oil in a large dutch oven pot over medium high heat. Add the lamb to the pot. Brown the lamb on all sides (approx 1-2 mins per side).
  • After the lamb is browned on all sides, transfer the lamb to a plate and allow to rest while you prepare the sauce and preheat the oven. Note: You may turn the stove off at this point, but do not throw out the oil nor clean the pan yet.
  • Preheat your oven to 300 degrees farenheit (or if you prefer to use a crockpot, start preheating your crockpot).
  • Dice the onion, carrot, and garlic. In the same pan that was used for the lamb, cook the onion, carrot, and garlic on medium heat until soft (approximately 5 minutes). Then add the red wine, tomatoes, cinnamon, bay leaves, thyme, and salt to the pot. Stir. Reduce the heat to low to simmer for 5 more minutes.
  • Submerge the lamb in the pot with the tomato sauce, cover with a lid and cook slowly in your oven or crockpot until lamb reaches a safe temperature (145-medium rare, 160-medium, 170-well done). Oven time at 300 degrees is approximately 1 and 1/2 hours.
  • When the lamb is done cooking, remove from oven and skim the fat off the top and throw away.
  • (Optional) Serve over a bed of hilopitaki or orzo pasta.

Nutrition Facts : Calories 736.1, Fat 42.2, SaturatedFat 13.5, Cholesterol 204, Sodium 1334.2, Carbohydrate 14.2, Fiber 3.4, Sugar 7.2, Protein 62.2

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