Today, I’m excited to share this traditional Greek Lamb Stifado. This hearty Greek-inspired dish is made using lamb shoulder, brown pickling onions, and a mix of bay leaves, rosemary, and cinnamon.

To make your Greek Lamb Stifado in your slow cooker, coat the lamb in flour, add it with onions and spices, and let it cook slowly until tender.

Enjoying this dish always brings me back to my first taste of Greece, simple yet profoundly satisfying.

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What Is Greek Lamb Stifado?

Greek Lamb Stifado is a hearty stew that originates from Greece, characterized by its tender lamb, sweetly caramelized onions, and a rich, aromatic sauce made with tomatoes, red wine, and a blend of Mediterranean spices.

This dish is a staple in Greek cuisine, often served with crusty bread or rice to soak up the flavorful sauce, making it ideal for gatherings or a comforting family meal.

What Cut of Lamb Is Best for Stifado?

For Stifado, the lamb shoulder is highly recommended due to its rich marbling, which melts during the slow cooking process, resulting in exceptionally tender and flavorful meat.

Alternatively, lamb shank can be used for its gelatinous connective tissue that enriches the sauce, or lamb neck, which offers a budget-friendly option without compromising on flavor when cooked slowly.

Slow Cooker Greek Lamb Stifado Ingredients

• 1 kg of lamb shoulder, cut into 5cm pieces
• 2 tbsp of plain flour
• 800g of brown pickling onions
• 4 cloves of garlic, finely chopped
• 2 fresh bay leaves
• 1 sprig of fresh rosemary
• 1 sprig of Greek dried oregano
• 1 cinnamon stick
• 1 tsp of ground cumin
• 2 whole cloves
• 2 tbsp of red wine vinegar
• 2 tbsp of tomato paste
• ½ cup (125ml) of dry red wine
• 2 cups (500ml) of chicken stock
• 100g of feta, crumbled

How To Make Slow Cooker Greek Lamb Stifado

1. Coat the Lamb: Start by giving your lamb shoulder pieces a good dusting with flour. Toss them until they’re evenly coated, shaking off any extra. Place the coated lamb into a 4.5-litre (18-cup) slow cooker, and if you’ve got any leftover flour, just sprinkle it over the top.
2. Prepare the Onions: Grab your brown pickling onions and peel them, but remember to leave the root ends on so they stay whole during cooking. These onions are going to add a lovely sweetness to your stifado.
3. Add Flavor Builders: To the cooker, add your finely chopped garlic, fresh bay leaves, the sprig of rosemary, dried Greek oregano, cinnamon stick, ground cumin, and cloves.
4. Mix the Liquids: In a separate bowl, whisk together the red wine vinegar, tomato paste, dry red wine, and chicken stock until it’s all nicely combined.
5. Cook: Pour your liquid mixture over everything in the slow cooker. Make sure the lamb and onions are well-coated and nestled in the liquid. Cover the cooker, set it to low, and let it do its thing for about 6 hours.
6. Finish and Serve: After 6 hours, fish out the bay leaves, rosemary, oregano sprig, cinnamon stick, and cloves – they’ve done their job. Give your stifado a taste and season it with a bit of salt and pepper to your liking. Spoon it out hot and sprinkle with crumbled feta cheese for that creamy tang. If you’re feeling extra, a little more dried oregano on top can add a final touch of Greek authenticity.

Recipe Tips

• Picking the Perfect Lamb: You know, I always go for lamb shoulder with a nice layer of fat. It seriously makes a difference, melting into the meat and making it unbelievably tender.
• Onion Trick: Here’s a little trick I learned: keep the root end on those onions when you peel them. It keeps them from falling apart in the stew, genius, right?
• Herb Hack: Can’t find fresh herbs? I’ve been there. Just use a third of the amount in dried herbs. It’s a lifesaver and still packs in all that flavor we love.
• Serving It Right: I always serve this beauty with some crusty bread. There’s nothing better than mopping up that rich sauce with a good piece of bread, right?

Recipe Variations

• Switching to Beef: Sometimes, I switch it up with beef chuck instead of lamb. It gives a whole different vibe but is just as comforting. Just remember to check for tenderness.
• Going Vegetarian: For my veggie days, chunky portobello mushrooms are my go-to instead of meat. Add them in halfway through so they keep their bite. You won’t miss the meat, promise.
• Adding a Kick: I love a bit of heat, so a pinch of chili flakes or smoked paprika finds its way into my pot. It’s that subtle kick that wakes up the palate.
• Tomato Twist: If you’re into tomatoes like I am, doubling the tomato paste or throwing in some crushed tomatoes can really brighten up the dish. It’s a tangy twist I often crave.
• Cheese Swap: Not everyone’s a fan of feta, and I get that. Sometimes I go for soft goat cheese or ricotta salata on top.

What To Serve With Greek Lamb Stifado

Serve your rich and savory Greek Lamb Stifado with delightful sides such as roasted lemon potatoes, a crisp Greek salad, tender garlic green beans, creamy tzatziki, and a refreshing orzo salad.

Alternatively, accompany it with crusty bread and steamed asparagus for a straightforward, yet utterly satisfying meal experience.

How To Store Greek Lamb Stifado

In The Fridge:

After allowing the Greek Lamb Stifado to cool down to room temperature within a two-hour window following its preparation, carefully transfer the stew into an airtight container.

It’s crucial to secure the lid tightly to ensure the dish maintains its freshness and flavor, and then place it in the refrigerator where it can be kept for up to 3 to 4 days.

In The Freezer:

When it comes to freezing Greek Lamb Stifado, it’s absolutely feasible. Start by letting the stew cool down completely, then proceed to portion the stifado into freezer-safe bags or containers, making sure they’re sealed tightly.

This method allows you to freeze the dish for up to 3 months, but don’t forget to mark the containers with the freezing date to keep track of its storage time.

How To Reheat Greek Lamb Stifado

To properly reheat your Greek Lamb Stifado, pour the stew into a saucepan and warm it over medium heat until it is thoroughly heated, stirring it occasionally to ensure the heat distributes evenly throughout the stew, which should take approximately 10 minutes.

Alternatively, for a quicker method, you can place the stifado in a microwave-safe container, set the microwave to 50% power, and heat it for 2-3 minutes, making sure to stir the stew halfway through the heating process to avoid any cold spots.

Check out More Slow Cooker Recipes:

• Bored Of Lunch Slow Cooker Beef Curry
• Slow Cooker Mushroom Stroganoff
• Slow Cooker 3 Ingredient Mac And Cheese