Greek-Style Lamb Stifado

• 800 gdiced lamb shoulder, cut into 4cm pieces
• 200 mllamb or beef stock
• 1 x 400gtin chopped tomatoes
• 2 tbsptomato purée
• salt and black pepper
• 500 gshallots, peeled and left whole
• 1cinnamon stick
• 4whole cloves
• 3garlic cloves, left whole and peeled
• 200 mlred wine
• 1 tbspred wine vinegar
• 3 tbspolive oil
• 3bay leaves
• 10 gflat-leaf parsley, chopped (optional)
• 250 gwhite cabbage, finely shredded (optional)
• 1lemon, juice only (optional)

Method

1. 1Preheat the oven to 160°C / 140°C fan / Gas 3. Pat the lamb properly dry, season generously with salt and black pepper.
2. 2Heat 2 tablespoons of the oil in a large heavy casserole over a high heat until it shimmers. Brown the lamb in two batches, around 4 minutes a side, until a deep mahogany crust forms. Don't crowd the pan; all at once and the meat steams in its own juices instead of catching. Set the browned lamb aside on a plate.
3. 3Add the remaining tablespoon of oil and drop the heat to medium-high. Tip in the whole shallots and cook for 6–8 minutes, stirring now and then, until golden and starting to catch at the edges. Add the whole garlic cloves for the final 2 minutes; just until fragrant and pale gold. Watch them.
4. 4Pour in the red wine and let it bubble hard for 3 minutes, scraping up every dark stuck bit from the base with a wooden spoon.
5. 5Add the chopped tomatoes, tomato purée and the 200 ml stock, then stir in the cinnamon stick, cloves, bay leaves and red wine vinegar. Return the lamb with any resting juices and nudge it under the liquid.
6. 6Bring to a gentle simmer, lid on tight, and transfer to the oven for 1 hour 45 minutes, stirring once at the halfway mark. The lamb should yield to a spoon and the shallots should be soft and sweet right through.
7. 7Lift the lid and return to the oven for a final 15 minutes; the sauce will darken and tighten into a glossy, clinging gravy. Fish out and discard the cinnamon stick, cloves and bay leaves.
8. 8Toss the cabbage with the parsley and lemon juice, season it well and serve the sharp salad alongside.

Per serving

kcal

824

protein

37.3g

fibre

5.8g

carbs

30.2g

fat

58.8g