Lamb is a standout in Greek cuisine, known for its slow-cooking, minimal seasoning, and the use of high-quality olive oil, allowing the ingredients to truly shine. This Braised lamb dish is based off of the classic arnaki kokkinisto.
Ingredients:
- 1.5 - 2kg Lamb Shoulder cut into chunks (or 2-4 lamb shanks)
- Salt and pepper
- Olive oil
- 4-6 large potatoes peeled and cut into wedges
- 1 large onion finely chopped
- 3-4 cloves minced garlic
- 400g canned crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup red wine (optional but authentic)
- 1 tsp sugar
- 1 cinnamon stick
- 1-2 bay leaves
- 2 tsp dried oregano (one for sauce, one for potatoes)
- Fresh herbs for garnish
Instructions:
- Season the lamb well with salt and pepper and sear all sides in a heavy pot with olive oil.
- Once seared remove lamb from pot and saute onion until soft. Add garlic and cook for 1 minute. Then add tomato paste and cook for 1-2 minutes to deepen the flavours. Finally, add wine and let reduce.
- Add crushed tomatoes, cinnamon stick, bay leaves, oregano, salt, pepper and sugar and return lamb to pot. Add a bit of water to cover and braise on the stove top for 1.5-2 hours until almost tender.
- Toss potatoes in olive oil, salt and oregano and place in the dish around the lamb once it's finished braising. Finish in a 350°F oven for 45-60 minutes, turning potatoes once halfway through.
- Once potatoes are fork tender your dish is ready to be served! Make sure to let it rest for at least 10 minutes before consuming.
Tip: Don't skip the cinnamon stick! It's subtle yet signature to this dish.
