Lamb Shoulder with Kalamata Olives

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Serves

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A slow cooked lamb shoulder is one of the most under rated dishes in the world. If you are looking for a tender, mouthwatering meal then this is it. The Greek people have contributed a huge amount to the culinary world and this recipe must be one of the best. It takes a couple of hours to prepare but will provide enjoyment for much longer than that..perfect for the long lunch or dinner party (another thing the Greeks do very well!)

INGREDIENTS

  • 2 lamb shoulders cut Greek style (2”x2” cut on the bone)
  • 3 onion diced
  • 4 cloves garlic sliced
  • 100mls olive oil
  • 1 cup red wine
  • 1 cup olives
  • 4 tins diced tomato
  • 2Tbsp tomato paste
  • 3Tbsp dried oregano
  • 1Tbsp sugar
  • 2 bay leaves
  • salt and pepper to taste

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PREPERATION DIRECTIONS

  • 01

    In a heavy casserole dish heat oil

  • 02

    Season and colour lamb all over and set aside

  • 03

    In the same pot add onions and garlic, and sweat down to soft

  • 04

    If they dry out add some of the juices from the set aside lamb

  • 05

    Add wine and reduce

  • 06

    Add tinned tomatoes, paste, bay, oregano and cook down

  • 07

    Add the lamb, olives and cook for 1½ - 2hrs without boiling

  • 08

    Once cooked you are ready to serve.

  • 09

    Serve with mashed potatoes, skordalia or polenta

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