Real Recipes From Real Home Cooks ®

lamb shank stifado with sauteed potatoes

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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. :)

yield 4 serving(s)
prep time 20 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For lamb shank stifado with sauteed potatoes

  • 1/4 c
  • 1/2 c
    red wine vinegar
  • 1 28-oz can
    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 lg
    garlic cloves, sliced thin
  • 1 Tbsp
    olive oil

How To Make lamb shank stifado with sauteed potatoes

  • 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.

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