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Greek Lamb Stew in Pinot Noir with Eggplant and Cinnamon
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Course Main Course
Cuisine Greek
Servings 4 people

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Knife

Ingredients
  

  • 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 1 large eggplant, cut into 1-inch cubes
  • 2 cups Pinot Noir
  • 1 cinnamon stick
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 (14-ounce) can crushed tomatoes
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Season the lamb with salt and pepper, then brown it in batches until all pieces are seared on all sides. Remove the lamb and set it aside.
  • Add the onion to the pot and cook until it softens. Stir in the garlic and cook for one minute more. Return the lamb to the pot along with the Pinot Noir. Bring the mixture to a simmer and let it reduce slightly for five minutes.
  • Pour in the crushed tomatoes and chicken broth. Add the cinnamon stick and dried oregano. Cover the pot, reduce the heat to low, and simmer for one hour.
  • Stir in the eggplant cubes. Continue simmering uncovered for another 30 to 40 minutes until the lamb is fork-tender and the eggplant is soft. Remove the cinnamon stick before serving. Sprinkle with fresh parsley.

Notes

Simmer the stew uncovered in the final stage to thicken the sauce naturally. If the eggplant releases extra liquid, let it cook a few minutes longer to reach the right consistency. Leftovers taste even better the next day after the flavors have settled.
Course: Main Course
Cuisine: Greek
Equipment: Large Dutch oven, Wooden spoon, Knife