Ingredients for Greek Braised Lamb With Green Beans And Tomato
- Olive Oil
- 1.5 lbs boneless lamb shoulder, cubed
- Red Onion
- Fresh Green Beans
- Passata
- 1 cup water
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- Mint Leaf
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How to Make Greek Braised Lamb With Green Beans And Tomato
- Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
- Add 1.5 lbs of cubed lamb shoulder and cook, stirring occasionally, until browned on all sides (about 8-10 minutes).
- Add 1 large onion, chopped, and 1 lb of trimmed green beans to the pot. Stir to combine.
- Cook for approximately 10 minutes, stirring occasionally, until the onions begin to soften.
- Stir in 28 ounces of passata (crushed tomatoes), 1 cup of water, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 cup of chopped fresh mint.
- Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the lamb is fork-tender and the green beans are tender-crisp.
- Check the liquid level at the 30-minute mark. If there's too much liquid, remove the lid and continue simmering until the sauce has thickened to your desired consistency.
- Before serving, taste and adjust seasoning as needed. Garnish with extra fresh mint, if desired.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
71g
Fat
61g
Carbs
12g
