Friday recipe: Greek-style braised lamb

Cooked until tender, our Greek-style lamb makes for the perfect Sunday lunch stew. Serve with bread or crushed garlicky potatoes.


About 500–800g Lamb knuckles

About 500–800g Lamb neck

Salt and milled pepper

Glug olive oil

2 onions, sliced

2 cloves garlic, chopped

1 cup (250ml) white wine

1 cup (250ml) chicken stock

1 cup (250ml) hot water

2 bay leaves

2 sprigs rosemary

3 sprigs thyme

½ packet (100g) green olives , pitted

2 Tbsp (30ml) lemon juice 


Season lamb with salt and pepper.

Heat oil in a large pot over medium heat and brown meat all over.

Do this in batches to avoid overcrowding the pot.

Remove lamb and set aside.

Add onions and garlic to the same pot and sauté for 5–8 minutes, or until soft.

Pour in wine to deglaze pot.

Add stock, water and herbs and bring to the boil.

Return meat to the pot, cover and reduce heat.

Simmer for 2–2½ hours, or until lamb is soft and falling off the bone.

Add the olives and lemon juice.


Serve with creamy tzatziki and crusty bread.

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