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
Preperation Directions
- In a heavy casserole dish heat oil
- Season and colour lamb all over and set aside
- In the same pot add onions and garlic, and sweat down to soft
- If they dry out add some of the juices from the set aside lamb
- Add wine and reduce
- Add tinned tomatoes, paste, bay, oregano and cook down
- Add the lamb, olives and cook for 1½ - 2hrs without boiling
- Once cooked you are ready to serve.
Serve with mashed potatoes, skordalia or polenta
About Colin Selwood
![](http://1888certified.com.au/image/chef-recipe-card/uploads/chefs/colin-headshot-1x1-55e3c42674ed4.jpg)
Growing up amongst farmland on the south island of New Zealand Colin was formally trained in Christchurch in the early 80’s before heading to Sydney to expand his culinary experience…