Lamb Shank Stifado With Sauteed Potatoes Recipe

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Lamb Shank Stifado with Sauteed Potatoes

Vicki Butts (lazyme)

By
@lazyme5909

From Gourmet, February 1996. Here's what they say......

Stifado, a hearty Greek stew, can be made with almost any kind of meat, though beef is most common. Here we use lamb. It always involves either red wine or red-wine vinegar or both, herbs, and copious quantities of small whole onions.

PS
When I make this, I'm going to use frozen pearl onions. No way I'm going to spend the time peeling lots of small onions. :)


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Rating:

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Serves:

4

Prep:

20 Min

Cook:

2 Hr 30 Min

Method:

Bake

Ingredients

1/4 c
sugar
1/2 c
red wine vinegar
1 28-oz can(s)
whole tomatoes, chopped (undrained)
1 c
dry red wine
2 tsp
dried rosemary, crumbled
1
cinnamon stick
1
bay leaf
6
lamb shanks (about 6 lbs total)
1 lb
pearl onions (about 3 cups)
2 lb
small red potatoes
3 large
garlic cloves, sliced thin
1 Tbsp
olive oil

Directions Step-By-Step

1
Preheat oven to 350°F.
2
In a 9-quart heavy ovenproof kettle cook sugar on top of stove over moderate heat, without stirring, until it begins to melt. Continue to cook sugar, stirring with a fork until melted and cook without stirring, swirling kettle, until a deep golden caramel.
3
Add vinegar and stir until caramel is dissolved. Stir in tomatoes with juice, wine, rosemary, cinnamon, and bay leaf and bring to a boil.
4
Add lamb shanks and braise, covered, in middle of oven until tender, about 2 hours.
5
NOTE:
Braised lamb shanks improve in flavor if made 1 day ahead. Cool mixture, uncovered, and chill, covered. Skim and discard fat from mixture and reheat on top of stove before proceeding.
6
In a saucepan of boiling water blanch onions 10 minutes, or until just tender, and drain. Cool onions and peel.
7
Quarter potatoes and in a steamer set over simmering water steam potatoes, covered, 8 to 10 minutes, or until just tender. In a large non-stick skillet cook garlic in oil over moderate heat, stirring, until pale golden. Add potatoes with salt and pepper to taste and sauté mixture over moderately high heat 5 minutes, or until potatoes are golden.
8
Transfer meat with a slotted spoon to a platter. Discard cinnamon stick and bay leaf. Add onions to sauce and boil until sauce is thickened slightly. Spoon sauce and onions over meat and surround with potatoes.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Greek