Greek cuisine · Meat & Kebab

Tsigariasto Kritis

Cretan lamb seared sharply in the pan and then slowly braised tender in its own juices with white wine.

Ingredients · for 4 servings

• 1 kg lamb shoulder (in pieces)
• 3 onions
• 4 cloves garlic
• 250 ml white wine
• 1 tbsp dried oregano
• 2 bay leaves
• 1 lemon
• 1/2 bunch parsley
• 6 tbsp olive oil
• salt, pepper

Instructions

1. Pat the lamb pieces thoroughly dry so they sear rather than steam later, and season generously with salt and pepper.
2. Heat the olive oil until very hot in a heavy pan and sear the meat in batches, 5–6 min per side, until deep brown all over – never crowd the pan, or it will release water.
3. Add the sliced onions and coarsely chopped garlic to the meat and fry for 8 min, until the onions are soft and golden.
4. Deglaze with the white wine, scraping up the browned bits from the bottom, add bay leaves and oregano, and let the wine reduce uncovered for 3 min.
5. Braise covered over the lowest heat for 70–80 min, occasionally topping up with a splash of hot water, until the meat falls apart and a dark, short sauce has formed.
6. Season with the juice of half a lemon, sprinkle with chopped parsley and serve with bread or roasted potatoes.