Greek Lamb Stew
·Added 5 May 2026 by Tom Melhuish
Main
Ingredients
| 4 | tablespoons | olive oil |
| 2 1/2 | kg | boned shoulder of lamb(trimmed of excess fat and cut into cubes about 6cm x 3cm) |
| 750 | g | onions(sliced finely) |
| 4 | cloves | garlic(minced) |
| 2 | stalks | celery(chopped finely) |
| leaves from 4 sprigs thyme | ||
| 1 | teaspoon | dried oregano |
| 3 | bay leaves | |
| 2 | carrots(cut in half lengthways and then half across) | |
| 3 | 400g tins | chopped tomatoes |
| 300 | ml | lamb stock or water |
| 1 | bottle | dry white wine |
| 500 | g | pasta(ditalini or macaroni) |
| 300 | g | feta |
| parsley, oregano or basil |
Method
1.Preheat the oven to gas mark 3/160°C.
2.Into the largest pan or casserole you have that will go in the oven pour about 3 tablespoons of oil.
3.Brown the meat in batches over high heat and remove with a slotted spoon to a plate nearby.
4.Add the onions to the pan, sprinkling a little salt over them, and cook them until soft and translucent.
5.Add the garlic, celery, thyme and oregano: these should be fairly well minced.
6.After a couple of minutes or so, when the smell of garlic wafts up, remove half the mixture.
7.Add the meat to the layer of onions and garlic mixture in the pan, cover with the remaining half, add the bay leaves, carrots, tins of tomatoes, stock and wine.
8.Bring to the boil, remove scum, and let bubble for about 3 minutes and then cover, transfer to the oven and cook for about 2–2 1/2 hours.
Recipe Notes
AI · may be inaccurate
Substitutions
- lamb stock → water (availability)
- ditalini → macaroni (pasta shape preference)
- oregano → basil (preference)
Serving suggestions
- crumbled feta
- parsley, oregano or basil
Tips
The author notes that if you need more liquid in the casserole, top up with water, as you want the liquid to cover the meat. They also advise that since the stew contains pasta, it shouldn't be cooked entirely in advance; add the pasta when you reheat.
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