Greek-style lamb shoulder and bean stew

Hearty chunks of lamb and gorgeous green beans – a match made in culinary heaven.
Lamb shoulder and bean stew

Lamb shoulder and bean stew

William Meppem
2H 30M
2H 40M

Beans cooked for this long would be overdone in most dishes, but in traditional Greek food they just work. This recipe is adapted from Modern Greek by Andy Harris.



1.Heat olive oil in a large casserole over medium-high heat, add onion, sauté until tender (4-5 minutes), add lamb and cook until browned (5-6 minutes).
2.Add tomato, tomato paste, wine and 125ml water, bring to the simmer, reduce heat to low, cover and cook until lamb is tender (1-1½ hours).
3.Add beans and a little more water if required and cook until beans are very tender (15 minutes). Add herbs and lemon juice, season to taste, simmer until lamb is tender and sauce has reduced (30 minutes), scatter with extra dill and serve hot.

Drink Suggestion: Rich shiraz.


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