My husband is Greek and Italian. I bet you can guess which side this recipe came from. Lamb stew is a special dish (made just for you) at family gatherings and one I look forward to. For Christmas, Nene bought me the book of all books for Greek cooking ‘The Art of Greek Cookery’ by Women St. Paul’s Greek Orthodox Church Art Seiden.
If you ever find yourself with an entire lamb you need to eat, well you will want this book. It has ways to make everything….EVERYTHING. You can find the original lamb stew recipe on page 109 under “Lamb with String Beans”. Nene made some changes so the recipe you see below is her version.
IMPORTANT NOTES: Lamb is expensive. Don’t make this unless you got the meat on sale. I recommend cutting this recipe in half. If you don’t normally like the gamey taste of lamb this does NOT have it.
Time: 2 1/2 hours – 2 hour of waiting
Skill Level: Medium – Only because lamb shoulder is difficult to cut yourself
- 3lbs lean shoulder of lamb – When buying shoulder you often loose more than half the weight in bone FYI.
- 3 Tbl olive oil
- 3 onions, chopped
- 4 pounds of string beans
- 1 large can tomato juice (Yes, juice)
- 1 cup water
- Fresh parsley, chopped
- Salt and pepper
- Cut lamb into 3″ cubes.
- Add oil to large pot and start heating on medium high heat
- Add meat and onions. Cook until meat is browned.
- Remove the ends from your string beans and cut in half
- To the pot add the tomato juice, water, string beans, parsley, and salt&pepper.
- Bring mixture to a boil, cover, and simmer for 2 hours.
- It may not look pretty but it’s delicious.