Greek Kleftiko with Beans
A classic Greek slow-cooked lamb dish, perfect for a special occasion. This recipe is a variation that includes beans for added nutrition.
Ingredients
- ●1 cup, dried beansany variety
- ●2 lbs lamb shoulderbone-in
- ●1 onion
- ●3 cloves garlic
- ●2 tbsp tomato paste
- ●2 tbsp olive oil
- ●1 tsp fresh oregano
- ●to taste salt
- ●to taste pepper
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Rinse the lamb and pat dry with paper towels.
- 3
In a large Dutch oven, heat the olive oil over medium-high heat.
- 4
Sear the lamb until browned on all sides, about 5 minutes.
- 5
Remove the lamb from the pot and set aside.
- 6
Add the onion to the pot and cook until softened, about 5 minutes.
- 7
Add the garlic and cook for an additional minute.
- 8
Add the tomato paste and cook for 1 minute.
- 9
Add the beans, oregano, salt, and pepper to the pot. Stir to combine.
- 10
Return the lamb to the pot and cover with a lid.
- 11
Transfer the pot to the preheated oven and braise for 2 1/2 hours, or until the lamb is tender.
- 12
Remove the pot from the oven and let rest for 10 minutes before serving.