Greek-style Braised Lamb
Ingredients
- 1.2 kgLamb shoulder (cut into large cubes)
- 2 pcOnion (sliced)
- 4 pcGarlic (crushed)
- 400 gRound tomato (chopped)
- 200 mlDry white wine
- 4 tbspExtra virgin olive oil
- 1 pcCinnamon stick
- 1 tbspOregano
- 2 pcBay leaf
- 2 pcThyme
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack peppercorns (ground)
- 1 tbspTomato paste
Method
Meat that falls apart with a fork, slow-cooked in a short, glossy jus. The warm scent of cinnamon and lemon acidity balance the richness of the shoulder for a velvety sauce.
- 1
Heat olive oil in a cast iron pot. Brown the lamb shoulder pieces on all sides until a brown and crispy crust forms. Remove and set aside.
- 2
In the same pot, add the sliced onions and crushed garlic. Sauté until translucent. Add the tomato paste and stir for 1 minute to lightly toast it and remove its acidity.
- 3
Pour in the dry white wine. Vigorously scrape the drippings with a wooden spatula. Add the crushed tomatoes, cinnamon, oregano, bay leaf, and thyme. Put the meat back in.
- 4
Cover tightly. Cook over very low heat or in the oven at 150°C. The meat is ready when it offers no resistance to the tip of a knife. At the end of cooking, add the lemon juice to brighten the flavors.
Frequently asked questions
How do you get this dish right?
- Don't rush the initial browning: that's where the flavor is built.
- If the sauce is too thin at the end, remove the meat and reduce the liquid over high heat until it coats the back of a spoon.
How long does this dish keep?
Keeps for 3 days in the fridge in its sauce. Even better when gently reheated the next day.
