Recipe for Lamb Kokkanisto – Greek Braised Lamb With Tomatoes
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In Greek cooking, the world “kokkanisto” means “reddened”. In this dish, the “kokkanisto” part comes from tomato sauce and tomato paste, which are both widely available throughout Greece.
Lamb Kokkanisto Recipe Ingredients:
- 6 pound bone-in lamb shoulder, cut into 4-inch pieces
- Black pepper, to taste
- Salt, to taste
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- 3/4 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups plain tomato sauce
- 2 1/2 cups water
- 2 bay leaves
Rub the lamb shoulder on all sides with salt and pepper.
Add the olive oil to a dutch oven and heat over medium-high. Add the lamb shoulder pieces and cook on all sides until browned. This should take five minutes. You’ll want to do this in batches because if you overcrowd the Dutch oven, the lamb won’t brown. Place the pieces on a plate and set aside.
Lower the heat to medium. Add the onion, garlic, oregano, and cinnamon to the pot and saute until the onions become soft. Add the red wine and lower the heat to medium-low. Stir the ingredients together with a wooden spoon, scraping the bottom of the Dutch oven with the spoon to remove the browned bits that are stuck to the bottom. Add the tomato sauce, water, and bay leaves and stir.
Place the lamb shanks in the pan and make sure each piece is covered with the sauce. Place the lid on the Dutch oven and bring the mixture to a boil over medium. Set the heat to low once it boils and simmer it for one hour. Transfer the lamb to a serving dish once it’s cooked and pour the sauce over. Serve immediately.
This post was written by GreekBoston.com