Lamb and Tomato Sauce, Greek Style
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons olive oil 3 pounds lean lamb shoulder, bone in, cut into serving pieces salt and freshly ground black pepper to taste
2 cups basic lamb stock 1 cup dry red wine 3 cloves garlic, finely chopped
2 yellow onions, peeled and coarsely chopped 1 cup chopped parsley 1/4 teaspoon allspice
1/4 teaspoon cinnamon 1/2 teaspoon oregano 2 cups coarsely chopped ripe tomatoes
salt and freshly ground black pepper to taste



1 Heat a large frying pan and add the olive oil. Brown the cut-up pieces of lamb, in 2 batches, on both sides. Season with the salt and pepper. Place the meat in a 6-quart casserole, along with the broth and wine, leaving the oil in the frying pan.
2 Reheat the frying pan and saute the garlic and oinons until clear. Add the remaining ingredients, except the final salt and pepper, and saute just until the tomatoes cook down a bit. Add this mixture to the casserole, along with salt and pepper to taste. Bring to a simmer, cover, and cook until the meat is very tender, about 1-1/2 hours

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