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Slow-Braised Greek Lamb Stifado with Pearl Onions

Slow-Braised Greek Lamb Stifado with Pearl Onions

Dinner
Prep Time
25min
Cook Time
2h 30min
Servings
4
Calories
520
Chef's Note

This stifado perfectly demonstrates the Greek principle of strategic simplicity. Once everything goes into the pot, your job is to leave it alone. The long, gentle simmer allows the wine, tomatoes, and spices to transform tough lamb into something sublime without constant intervention. Use the best olive oil you can afford—you'll taste it in every bite.

Tags
Greek
Mediterranean
braised
lamb
one-pot
comfort-food
slow-cooked
traditional
wine-pairing
make-ahead
Ingredients

  • 2 lbs lamb shoulder, cut into 2-inch cubes

  • 1 lb pearl onions, peeled

  • 1/4 cup extra virgin olive oil

  • 4 whole garlic cloves, smashed

  • 2 tablespoons tomato paste

  • 14 oz canned whole tomatoes, crushed by hand

  • 1 cup dry red wine

  • 2 tablespoons red wine vinegar

  • 2 teaspoons dried oregano

  • 1 whole cinnamon stick

  • 2 whole bay leaves

  • 2 teaspoons sea salt

  • 1 teaspoon black pepper, freshly ground

  • 1/4 cup fresh parsley, chopped

Instructions
  • 1

    Pat lamb cubes completely dry with paper towels and season generously with salt and pepper. This ensures proper browning.

  • 2

    Heat olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, brown lamb on all sides, about 8 minutes per batch. Transfer to a plate.

  • 3

    Reduce heat to medium. Add pearl onions to the pot and cook, stirring occasionally, until lightly golden, about 6 minutes. Add garlic and cook 1 minute until fragrant.

  • 4

    Rub dried oregano between your palms to release its oils, then add to the pot along with tomato paste. Stir for 1 minute to caramelize the paste.

  • 5

    Add wine and vinegar, scraping up browned bits from the bottom. Let simmer for 2 minutes to reduce slightly.

  • 6

    Return lamb and any accumulated juices to the pot. Add crushed tomatoes, cinnamon stick, and bay leaves. The liquid should barely cover the meat; add water if needed.

  • 7

    Bring to a gentle simmer, then reduce heat to low. Cover and cook for 2.5 hours, stirring only once at the halfway point. Resist the urge to check constantly—let time do the work.

  • 8

    After cooking, the lamb should be fork-tender and the sauce rich and thick. If sauce is too thin, remove lid and simmer 10 minutes to reduce. Taste and adjust salt.

  • 9

    Remove cinnamon stick and bay leaves. Let rest 10 minutes before serving to allow flavors to settle.

  • 10

    Garnish with fresh parsley and serve with crusty bread or orzo to soak up the incredible sauce.

Nutrition Information (per serving)
520
Calories
42g
Protein
18g
Carbs
28g
Fat
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