Greek string bean stew with lamb. I used lamb shanks. On the bone. Cooked long till the meat fell right off in a rich tomato sauce.
This is just another example of Greek comfort food. Something your mother or your yiayia might have ready when you came home from school or on a Sunday.
Now you can make this vegetarian without the meat, or use beef or even some chicken to make it lighter. Today I used lamb shanks and I can’t emphasize enough how lovely that combination is.
You start off by seasoning & then searing the shanks right in the pot with extra virgin olive oil. Sear it on all sides. Then take it out and set it aside while you caramelize the onions, followed by garlic and a little tomato paste. Then you add in the tomato sauce. You can use diced tomatoes if you prefer. I also add a glass of red wine to this. Place the shanks back in and make sure to add enough water to fully cover them.
Anyway, follow the steps below and you will fall in love! Prepare to be transported to a yiayia’s kitchen in a Greek village who has poured all of her love into this meal for the family.
Ingredients:
2lbs of bone in lamb shanks
1 large onion (finely chopped)
2 cloves of garlic (finely chopped)
1 tsp red pepper flakes
1 tbsp tomato paste
1 cup red wine
1 15 oz. can of tomato sauce
1 bay leaf
Salt & pepper to taste
1 package of string beans
4 peeled potatoes
A handful of finely chopped fresh parsley
Directions:
You will need a large pot.
Season the lamb shanks with salt & pepper, then sear them on all sides in olive oil. Remove from the pot.
Caramelized the onions, then add in the garlic, red pepper flakes. a little salt & pepper. Add the tomato paste. Follow with the red wine. Add the shanks back in & pour in the tomato sauce. Fill the can with water and pour that in. Be sure to add enough water to cover the shanks. Add the bay leaf.
Bring it to a boil and then reduce to a simmer.
While it is simmering, peel & dice the potatoes. You aren’t in a hurry. Take your time. Add them in.
While these are cooking, prep your string beans. Fresh is best. Cut off the ends and pull along the sides. Some string bean breeds have threads that are fibrous and inedible. Remove them otherwise you will be pulling threads from your mouth. In a pinch you can use frozen ones too, but definitely not canned, because they will become mush.
Add the beans after the rest have been cooking for an hour or so. You will notice the lamb loosening from the bone. Now add in the string beans. Continue to simmer for another hour.
They should be soft, but keep their shape. You should be able to squish a piece of potato with your fork. The lamb should literally fall off the bone and you can pull apart the pieces.
At the last 10 minutes, add the parsley.
Check the flavor of the sauce for enough salt & pepper.
Enjoy with a big hunk of feta cheese & sone crusty bread. That sauce is amazing!!! Make sure to sop it up off your plate with that bread!
Kali Oreksi!
on xenia street 