Grandpa Joe's
Braised Lamb Greek Style

A favorite recipe inspired by my many visits to Greek restaurants!

About this recipe

My first experience with braised lamb was, not surprisingly, in a Greek restaurant in Chicago – years before there was an Internet (where you can find a recipe for just about anything).  Since I was unable to convince the chef that he should share the secrets of his wonderful creation, I was "forced" to create my own.  I'd probably loose a side by side contest, but I'm still pleased with my work.

This is classically served with a Greek Salad (and plenty of Roditys, a Greek rose wine).

Ingredients

  • 4 pounds lamb (shoulder, boneless leg, or shanks)
  • extra virgin olive oil
  • 12 ounces tomato paste
  • 4 cups water
  • 1 teaspoon allspice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried rosemary
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • ¼ cup fresh Italian parsley, chopped
  • 1 pound fresh green beans

Directions - Day 1

  1. Cut the shoulder or boneless leg into large cubes, preferably about 2 inches on a side.  The shanks are used whole. 
  2. Season the lamb with salt and pepper.  Heat the olive oil in a Dutch oven and sear the lamb over high heat for 1 to 2 minutes on each side, or until very brown all over.  Remove the meat and set aside.
  3. Combine the remaining ingredients (except the beans) and bring to a boil. 
  4. Return the lamb to the liquid, reduce the heat to low, cover, and simmer for 1½ to 2 hours, or until you can pierce the meat easily with a sharp knife.  The time will depend on the size of your meat pieces.  Invert each piece of meat about half way through the cooking process.
  5. Remove the lamb and braising liquid to a covered container and refrigerate for up to four days.
Braised Lamb Shanks Greek Style with potatoes and green beans.

Directions - Serving Day

  1. Skim off and discard any congealed fat on the top of the cold braising liquid.
  2. Return the liquid to the Dutch oven used in step 2 (setting the meat aside) and, over medium heat, bring to a simmer.  If necessary, reduce the sauce to the desired consistency by simmering it uncovered.
  3. Taste the sauce, add salt and pepper, if necessary, and then add the meat, green beans, and potatoes (see Notes).
  4. Simmer, covered, for 30 minutes or until the beans are tender, but firm.
  5. Serve immediately.

Notes

  • It is important that the meat be mostly submerged in the braising liquid (about ¾ of each piece should be immersed).  If necessary, increase the amount of braising liquid by increasing the amounts of paste, water, and all herbs and spices proportionally.
  • I recommend preparing all braising dishes at least one day in advance.  This is not absolutely necessary, but allowing the flavors to meld overnight improves the final result.
  • When the dish is prepared and served the same day, remove any accumulated fat from the top of the liquid (using a meat baster or gravy ladle) before adding the vegetables during the last 30 - 40 minutes.  Be sure to taste and re-season the sauce, if necessary.
  • Greek style braised lamb is also served with potatoes (in addition to the green beans).  Cut about a pound of peeled, russet potatoes into two-inch pieces and add them to the pot for the final 30 minutes.
Posted: March 2014.