Greek Lamb Stew You Have To Try

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Greek Lamb Stew

"This is a wonderful and clean stovetop instruction that is a hearty meal for the complete own family. I often serve it over rice or orzo, with a nice tomato and cucumber salad and suitable bread. A easy, fresh, and delicious flavor of the Greek Isles!"

Ingredients :

2 tablespoons olive oil
1 pound lamb shoulder blade chops
salt and pepper to flavor
1 huge onion, chopped
3 cloves garlic, minced
half of cup dry crimson wine
2 cups chopped tomatoes
1 (15 ounce) can tomato sauce
1 cup lamb inventory
1/2 lemon, zested and juiced
1/2 teaspoon dried oregano
half teaspoon floor cinnamon
1 bay leaf
1 pound fresh green beans, trimmed
1/4 cup chopped fresh parsley

Instructions :

Prep : 15M	Cook : 4M	Ready in : 2H35M

Heat the olive oil in a big, heavy bottomed pot over medium-high warmth. Season the lamb with salt and pepper, upload to the pot, and prepare dinner till deeply browned, approximately 5 minutes on each side. Stir within the onions and garlic, and cook dinner until gently browned, approximately 2 minutes.
Pour the wine into the pot, and produce to a boil whilst scraping the browned bits of food off of the lowest of the pan with a timber spoon. Stir inside the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring lower back to a boil over excessive heat, then reduce the warmth to medium-low, cowl, and simmer till the lamb could be very soft, approximately 1 half hours. Stir within the inexperienced beans and prepare dinner until they are smooth, approximately 20 extra minutes.
Remove the bay leaf and any bones from the stew. Garnish stew with chopped sparkling parsley.

Notes :

Try the use of a Reynolds® slow cooker liner to your slow cooker for less difficult cleanup.

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