Lamb Stifado: Red Wine Greek Lamb Stew

No ratings yet

This Lamb Stifado is a traditional Greek lamb stew slowly-cooked in red wine, tomato paste, and plentiful sweet spices.

Prep Time20

Cook Time2

Keyword: Greek lamb stew, Lamb stifato, slow cooked lamb

Servings: people

Calories: 580kcal

Peel the whole shallots and sauté them in olive oil until they turn lightly golden. After about 3 minutes, add the finely sliced garlic. Add half of the spices (oregano, rosemary, cumin) to the pan so they release their aroma. Cook for another 3 minutes, then add the pickling onions and let them soften slightly. Then transfer the mixture to a baking dish or casserole.
½ cup Pickling onion, 15 shallots, 3 garlic cloves, 1 sprig rosemary, 1 teaspoon ground cumin, 1 tablespoon dried oregano, 2 tablespoons olive oil
Deglaze the frying pan with a splash of red wine, scraping up all the browned bits so no flavor is left behind. Pour this liquid into the casserole. Season the lamb with salt and pepper. In the same pan, quickly brown the meat in olive oil. If your pan is small, do this in batches. Searing helps lock in the juices and adds flavor.
750 ml red wine, 2 tablespoons olive oil, Salt and pepper, 1 kg Leg of Lamb
Add the browned meat to the casserole. Stir in the tomatoes and tomato paste, then add the remaining spices along with the honey, red wine, and red wine vinegar.
1 cup tinned tomatoes, 100 g Tomato paste, 1 cinnamon stick, 1 tablespoon allspice berries, 1 teaspoon black pepper corn, 2 tablespoons Red wine vinegar, 1 tablespoon honey, 4 bay leaves
Cover with a lid and tender chunks in tomato and red wine sauce - about 2 hours in the oven at 180–190°C (356–374°F).

Traditionally, Stufato di Manzo is served over polenta, which soaks up the rich sauce beautifully.