Entree: Greece – Crete – Τσιγαριαστό ➤ Tsigariastó (Cretan rustic braised meat stew cooked with tomatoes, wine and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 in (2.5–3.8 cm) pieces
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup (120 ml) dry red wine
- 1 14-oz (400 g) can crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) water or light stock
- 1 lb (450 g) small potatoes, halved (optional but traditional)
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tsp (5 g) dried oregano
- 1/2 tsp (1.5 g) ground cinnamon
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Heat the olive oil in a heavy pot or deep skillet over medium-high heat. Season the lamb pieces with salt and pepper, then brown in batches until well caramelized; transfer browned meat to a plate.
2. Reduce heat to medium, add the sliced onion to the pot and cook until soft and beginning to color, about 8–10 minutes. Add the garlic and cook 30–60 seconds until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes to caramelize slightly, then pour in the red wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 2–3 minutes.
4. Return the lamb to the pot, add crushed tomatoes, water or stock, rosemary sprigs, bay leaves, oregano and cinnamon. Bring to a gentle simmer, cover and cook over low heat for 1 to 1½ hours, or until lamb is nearly tender.
5. If using potatoes, add them after the first hour, submerging them in the sauce; continue simmering covered for another 30–40 minutes until meat and potatoes are fully tender and sauce has thickened. Adjust seasoning with salt and pepper.
6. Remove rosemary stems and bay leaves. Sprinkle with chopped parsley and a drizzle of extra-virgin olive oil before serving with rustic bread or a simple side of greens.