Greek Lamb Stew

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By Nigella Lawson

Published 1998

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Meats such as lamb and venison you’d presume would be best stewed with red wine. I love them cooked with white. When you cook this Greek lamb stew please don’t do what I did and use retsina. It wasn’t a good idea. You could use a good lamb stock but water is fine, and you can always ask the butcher for the shoulder-bone, chopped, and throw it in while the stew’s cooking. Obviously, since the stew has pasta in it, it can’t be cooked entirely in advance. But just add the pasta when you reheat