Ingredients

• 2 tablespoons olive oil
• 1 pound lamb shoulder blade chops
• salt and pepper to taste
• 1 large onion , chopped
• 3 cloves garlic , minced
• 0.5 cups dry red wine
• 2 cups chopped tomatoes
• 1 , 15 ounce
• 1 cup lamb stock
• ½ lemon , zested and juiced
• 0.5 teaspoons dried oregano
• 0.5 teaspoons ground cinnamon
• 1 bay leaf
• 1 pound fresh green beans , trimmed
• 0.25 cups chopped fresh parsley

Instructions

1. 1 Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
2. 2 Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
3. 3 Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.

Nutrition per serving