Slow Cooked Greek Lamb Stew | Aussie Beef & Lamb | Food Service | North America

Ingredients

• 4-pound Australian lamb shoulder, cut into 1 inch cubes
• salt and cracked black pepper to season
• ⅓ cup olive oil
• 2 large onions, finely chopped
• 1 large eggplant, coarsely grated
• 2 medium zucchini, coarsely grated
• 15 ounces can plum tomatoes, diced
• ¼ cup honey
• ½ cup white wine
• 1 tablespoon fresh oregano leaves, finely chopped
• 1 bay leaf, cracked
• 2 whole cloves
• 1 cinnamon stick, cracked
• To Serve:
• ¼ cup parsley, finely chopped
• lemon wedges
• garlic mashed potatoes