Lamb Stifado

Ingredients

• •1.5 kg lamb shoulder, cut into chunks
• •500 g pearl onions, peeled
• •2 cups red wine
• •1 cup beef broth (gluten-free)
• •3 tablespoons tomato paste
• •3 cloves garlic, minced
• •2 bay leaves
• •1 teaspoon dried oregano
• •4 whole cloves
• •1 cinnamon stick cinnamon stick
• •3 tablespoons olive oil
• •to taste salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat, season lamb with salt and pepper, then brown in batches for 3-4 minutes per side; remove and set aside.
2. 2In the same pot, sauté pearl onions until golden, about 5 minutes, then add garlic and tomato paste, stirring for 1 minute.
3. 3Pour in red wine and beef broth, add bay leaves, oregano, cloves, and cinnamon stick, then return lamb to the pot.
4. 4Bring to a simmer, cover, and reduce heat to low; cook for 1.5 to 2 hours, stirring occasionally, until lamb is very tender.
5. 5Remove cinnamon stick and bay leaves, season with additional salt and pepper to taste, and serve hot with crusty bread or rice.

💡 Slow cooker: brown the meat first, then cook LOW 7–8 hours, or HIGH 3–4 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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