Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 365
- Carbohydrate: 24g
- Fat: 20g
- Fiber: 8g
- Protein: 20g
- Sugar: 10g
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