Entree: Greece – Crete – Σταμναγκάθι με αρνί ➤ Stamnagáthi me arní (Cretan braised lamb with foraged stamnagathi wild greens, lemon, and olive oil)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
1 hr 15 min
Total
1 hr 35 min
Ingredients
- 1 lb (454 g) lamb shoulder, boneless, cut into 1-in (2.5 cm) cubes
- 8 oz (225 g) fresh stamnagathi (Cretan wild greens), washed and coarsely chopped
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced (about 170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 medium tomato, chopped (about 140 g)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) water or light lamb broth
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) fresh chopped oregano or 1 tsp (1 g) dried oregano
- 1 bay leaf (approx. 0.5 g)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish
Instructions
1. Pat the lamb cubes dry, season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Heat 2 tbsp (30 ml) olive oil in a heavy pot over medium-high heat and brown the lamb in batches until well colored; remove and set aside.
2. Lower the heat to medium, add the remaining 1 tbsp (15 ml) olive oil and sauté the sliced onion until translucent, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Stir in the chopped tomato and cook until it softens, then deglaze with the white wine, scraping up browned bits. Return the lamb to the pot, add the water or broth and bay leaf, bring to a gentle simmer.
4. Cover and braise over low heat until the lamb is nearly tender, about 45–60 minutes. Check occasionally and add a little water if the liquid reduces too much.
5. When the lamb is almost tender, add the chopped stamnagathi, lemon juice, and oregano. Stir to combine, cover and cook until the greens are wilted and the lamb is fully tender, about 8–12 minutes.
6. Remove the bay leaf, adjust seasoning with salt and pepper, stir in chopped parsley, and finish with a drizzle of extra-virgin olive oil if desired. Serve hot.
