Lamb Kokkinisto Greek Stew Recipes

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LAMB KOKKINISTO (GREEK LAMB STEW)



Lamb Kokkinisto (Greek Lamb Stew) image

A rich, savory, tomato-based traditional Greek lamb stew with hints of cinnamon, thyme, and oregano. Serve with hilopitaki (a small square-shaped Greek pasta made with wheat, eggs, and milk) or orzo pasta.

Provided by hdashnau

Categories     Stew

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs bone-in lamb shanks
1 teaspoon dried oregano
1 teaspoon course sea salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon cinnamon
4 tablespoons olive oil
1 medium sized red onion, diced
1 carrot, diced
4 garlic cloves, diced
1 cup red wine
26 ounces chopped tomatoes
1 cinnamon stick
2 bay leaves
3 sprigs fresh thyme
1 teaspoon course sea salt
1 lb orzo pasta (optional) or 1 lb hilopitaki pasta (optional)

Steps:

  • Rinse the lamb in cold water, pat dry with a paper towel, then coat with 1 tablespoon olive oil.
  • In a small bowl, combine the oregano, salt, pepper, and cinnamon to create a dry rub. Rub this mixture on the lamb coating all sides.
  • Heat 3 tablespoons olive oil in a large dutch oven pot over medium high heat. Add the lamb to the pot. Brown the lamb on all sides (approx 1-2 mins per side).
  • After the lamb is browned on all sides, transfer the lamb to a plate and allow to rest while you prepare the sauce and preheat the oven. Note: You may turn the stove off at this point, but do not throw out the oil nor clean the pan yet.
  • Preheat your oven to 300 degrees farenheit (or if you prefer to use a crockpot, start preheating your crockpot).
  • Dice the onion, carrot, and garlic. In the same pan that was used for the lamb, cook the onion, carrot, and garlic on medium heat until soft (approximately 5 minutes). Then add the red wine, tomatoes, cinnamon, bay leaves, thyme, and salt to the pot. Stir. Reduce the heat to low to simmer for 5 more minutes.
  • Submerge the lamb in the pot with the tomato sauce, cover with a lid and cook slowly in your oven or crockpot until lamb reaches a safe temperature (145-medium rare, 160-medium, 170-well done). Oven time at 300 degrees is approximately 1 and 1/2 hours.
  • When the lamb is done cooking, remove from oven and skim the fat off the top and throw away.
  • (Optional) Serve over a bed of hilopitaki or orzo pasta.

Nutrition Facts : Calories 736.1, Fat 42.2, SaturatedFat 13.5, Cholesterol 204, Sodium 1334.2, Carbohydrate 14.2, Fiber 3.4, Sugar 7.2, Protein 62.2

GREEK LAMB STEW WITH FETA



Greek Lamb Stew With Feta image

Make and share this Greek Lamb Stew With Feta recipe from Food.com.

Provided by Cadillacgirl

Categories     Stew

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 15

3 lbs boneless lamb shoulder
1 tablespoon extra virgin olive oil
3 onions, sliced
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon lemon rind, grated
1/4 teaspoon salt
1 pinch allspice
1 pinch cinnamon
2 tablespoons flour
1 1/2 cups beef stock
1/4 cup tomato paste
1 (398 ml) can artichoke hearts, drained and quartered
1/2 cup feta cheese
2 tablespoons chopped fresh parsley

Steps:

  • Trim fat from lamb and cut into 1 inch cubes.
  • In a shallow dutch oven, heat oil over med high heat, then brown lamb in batches and add to slow cooker.
  • Drain fat from dutch oven, then add onions, garlic, rind, salt, allspice and cinnamon, frying over med heat, stirring occasionally until onions are softened (about 5 minutes).
  • Sprinkle with flour - cook stirring, for 1 minute. Add beef stock & tomato paste, then bring to a boil and stir and scrape up any brown bits from the bottom of the pan. Pour into slow cooker.
  • Cover and cook on low for 6 - 8 hours or on high for 4 - 5 hours, until the lamb is tender.
  • Stir in artichokes, then cover and cook for 15 minutes to heat through. Serve sprinkled with feta and parsley!

Nutrition Facts : Calories 545.7, Fat 40.5, SaturatedFat 17.5, Cholesterol 130.8, Sodium 610, Carbohydrate 12.7, Fiber 3.2, Sugar 3.6, Protein 32.4

GREEK LAMB STEW



Greek Lamb Stew image

Reminds me of a dish I used to eat at an inexpensive Greek restaurant in "Hell's Kitchen" 30+ years ago (only I think that was braised rather than stewed). I served it over rice (the original recipe suggested either that or orzo). Great flavors! From allrecipes.com

Provided by lecole54

Categories     Stew

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 lb lamb blade chops (I used stew meat)
salt, to taste
pepper, to taste
1 large onion, chopped
3 garlic cloves, minced
1/2 cup dry red wine
2 cups chopped tomatoes
1 (15 ounce) can tomato sauce
1 cup lamb stock
1/2 lemon, zested and juiced
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 bay leaf
1 lb fresh green beans, trimmed
1/4 cup parsley, chopped

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 184.7, Fat 7.5, SaturatedFat 1.1, Sodium 578.2, Carbohydrate 23.5, Fiber 7, Sugar 12.6, Protein 5.1

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

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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