Best Greek Braised Lamb With Green Beans And Tomato Recipes

GREEK-STYLE LAMB SHANKS

Greek-Style Lamb Shanks image

Make and share this Greek-Style Lamb Shanks recipe from Food.com.

Provided by Alan in SW Florida

Categories Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 teaspoon salt, divided
4 (1 lb) lamb shanks (small)
2 medium onions, diced
1 large carrot, diced
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1 cup chicken broth
4 medium potatoes, each cut into quarters (about 1 1/2 pounds)
3/4 lb green beans, trimmed and cut into 2-inch pieces
2 medium lemons
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Steps:

In a 8-quart Dutch oven, heat vegetable oil over medium-high heat, Sprinkle 1/4 teaspoon salt on lamb shanks. Cook lamb shanks, 2 at a time, until browned on all sides. Remove shanks to a bowl as they brown.
Preheat oven to 350 degrees Fahrenheit. In drippings in Dutch oven, cook onions and carrots until tender and lightly browned, about 10 minutes. Add garlic, cook 2 minutes.
Return lamb shanks to Dutch oven. Add tomatoes with their juice, chicken broth, and 3/4 teaspoon salt; heat to boiling over high heat. Cover Dutch oven and bake 1 1/2 hours. Turn lamb shanks over; add potatoes and green beans. Cover and bake 1 1/4 hours longer or until lamb and potatoes are tender.
Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice.
When lamb shanks are done, skim fat from sauce. Stir in lemon peel, lemon juice, dill, and parsley.

GREEK LAMB STEW

Greek Lamb Stew image

This is a wonderful and easy stovetop preparation that is a hearty meal for the whole family. I often serve it over rice or orzo, with a nice tomato and cucumber salad and good bread. A simple, fresh, and delicious taste of the Greek Isles!

Provided by nickysmama

Categories Soups, Stews and Chili Recipes Stews

Time 2h35m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 pound lamb shoulder blade chops
salt and pepper to taste
1 large onion, chopped
3 cloves garlic, minced
½ cup dry red wine
2 cups chopped tomatoes
1 (15 ounce) can tomato sauce
1 cup lamb stock
½ lemon, zested and juiced
½ teaspoon dried oregano
½ teaspoon ground cinnamon
1 bay leaf
1 pound fresh green beans, trimmed
¼ cup chopped fresh parsley

Steps:

Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 24.4 g, Cholesterol 60.6 mg, Fat 20.3 g, Fiber 8.1 g, Protein 20 g, SaturatedFat 6.4 g, Sodium 606.5 mg, Sugar 10 g

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