Braised Lamb (Arnaki Kokkinisto)
Lamb shoulder simmers slowly in a cinnamon-spiced tomato sauce until fork-tender.
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Cooking tools:
- Dutch oven
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Plate
- Tongs
- Wooden spoon
- Ladle
- Stove
- Pot
- Paper towel
- Colander
- Serving platter
- Kitchen shears
- Saucepan
Ingredients
- 3 pounds lamb shoulder, trimmed and cut into 2-inch chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 2 yellow onions, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef stock
- 2 bay leaves
- 1 stick (3 inches) cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon sugar
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 ounces feta cheese, crumbled, for garnish
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