Greek Lamb Stew with Baby Onions and Allspice

In Greece, beef, veal, venison, or rabbit would be the meat of choice here—first marinated in vinegar and then gently stewed until fork-tender. I break a cardinal rule and substitute meaty lamb shoulder, which my Greek friends have told me is incorrect. Well, it works for me. I don't marinate the meat but do brown it thoroughly before stewing. And I enhance it with plenty of allspice berries, which lend an aromatic taste to the sauce.

As with so many slow-cooked dishes, this stew is