Greek Lamb Braised with Tomatoes (Kokkinisto)
- 6 pounds bone-in lamb shoulder, lamb shank, or a combination of the two, cut into 3- to 4-inch pieces
- Freshly ground black pepper
- 3 tablespoons Greek olive oil
- 1 medium yellow onion, finely chopped
- 2 medium garlic cloves, minced
- 2 teaspoons dried oregano
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt, plus more for seasoning the lamb
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups canned tomato sauce
- 2 cups plus 6 tablespoons water
- 2 bay leaves
- 2 tablespoons cornstarch
- Salt
- 1 pound #5 Greek macaroni, such as Misko
- 2 tablespoons Greek olive oil
- 2 ounces aged myzithra cheese, finely grated
- Produce
- Bay leaves (2)
- Oregano, dried (2 teaspoons)
- Yellow onion, medium (1)
- Meat
- Lamb shoulder, bone-in (6 pounds)
- Canned Goods
- Tomato paste (2 tablespoons)
- Condiments
- Tomato sauce, canned (2 cups)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Cinnamon, ground (3/4 teaspoon)
- Cornstarch (2 tablespoons)
- Garlic cloves, medium (2)
- Greek olive oil (5 tablespoons)
- Kosher salt (1/2 teaspoon)
- Salt (1)
- Pasta & Grains
- 5 greek macaroni (1 pound)
- Drinks
- Water (2 3/8 cups)
- Dairy
- Myzithra cheese, aged (2 ounces)
- Beer, Wine & Liquor
- Red wine, dry (1 cup)
Preparation
Read recipe preparation on chow.com
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Published May 10, 2010 (2 years ago).
7 people saved this recipe.
