Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 900 grams of lamb shoulder cubes and season them liberally with 1 teaspoon of sea salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Heat 30 ml of extra virgin olive oil in a large Dutch oven or oven-safe pot over medium-high heat, then brown the seasoned lamb shoulder in batches on all sides for 8-10 minutes, removing it to a plate as it browns.

3. 3

   Add the remaining 30 ml of extra virgin olive oil to the pot, then sauté 1 finely chopped large yellow onion for 5-7 minutes until softened, followed by 4 minced cloves of garlic and 2 teaspoons of dried Greek oregano for another 1 minute until fragrant.

4. 4

   Pour in 240 ml of dry red wine, scraping the bottom of the pot to deglaze, then add 400 grams of crushed tomatoes, 1 cinnamon stick, and 2 bay leaves, bringing the mixture to a simmer.

5. 5

   Return the browned lamb to the pot along with 2 peeled and cubed large sweet potatoes, ensuring all ingredients are mostly submerged, then cover and braise in a preheated 160°C oven for 2 hours or until the lamb is fork-tender.

6. 6

   Remove the cinnamon stick and bay leaves from the stew, then gently stir in 100 grams of crumbled feta cheese and 30 grams of chopped fresh parsley just before serving the braised lamb with sweet potatoes.