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Lamb Stifado – Greek Pot Roast

Lamb shoulder marinated in red wine and cinnamon, then braised with onions and tomato.

By Béla

Ingredients

Marinade

500 g (~18 oz) lamb shoulder
1 glass of red wine
1 cinnamon bark
1–2 cloves of garlic
2 bay leaves
3–4 cloves
1 nice dash of olive oil

Stifado

Marinade from before, with the solids placed in a tea egg or strong teabag
The marinated meat
1 bundle of fresh thyme (or around a tablespoon dried)
400 ml (1⅔ cups) lamb stock or other stock
7–8 pearl onions or 5 shallots or 3–4 (real) onions
2–3 tablespoons tomato paste (and fresh tomatoes if you like)
Olive oil for frying
Salt and pepper to taste

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