Lamb Kokokinisto

Method

Heat olive oil in a heavy-bottomed pot and brown the lamb chunks on all sides, then remove and set aside. In the same pot, sauté the pearl onions until golden, then add the crushed garlic and cook briefly. Stir in the tomato puree and cook for 2 minutes, then deglaze with the red wine, scraping up any browned bits. Return the lamb to the pot, add the stock, bay leaves, cinnamon stick, oregano, salt and pepper, then bring to a simmer. Cover and cook on a low heat for approximately 90 minutes, until the lamb is tender, stirring occasionally. The sauce should reduce and thicken as it cooks, coating the meat and onions in a rich, glossy coating. Serve hot with rice, pasta or crusty bread to soak up the aromatic sauce.