In Greece, lamb and goat meat are often the protagonists of dishes, especially during joyous celebrations like Easter. In this mouthwatering recipe, coming from the island of Samothrace, the leg of lamb is slow-braised with an abundance of onions creating a comforting and delicious meal. That’s the magic of ‘lioto,’ where the name itself hints at a meat so tender, it practically melts in your mouth.
Photos: Nikos Chrisikakis
Samothrace's delicacy: "Lioto" arni - braised lamb shank
Print RecipeIngredients
- 3 lb-4 lb (1.5 - 2 kg) leg of lamb, cut into larger pieces
- 17.6 oz (500 gr) onions
- 2 medium-sized tomatoes
- 5-6 black peppercorns
- 1 pinch of black pepper, ground
- 3-4 bay leaves
- 5 fl oz (150 ml) white wine
- 3 fl oz (80 -100 ml) olive oil
- coarse sea salt
Instructions
- Peel and cut the onions into quarters. Wash the tomatoes and cut into small pieces (or puree).
- Heat the olive oil in a large pan and fry the meat on all sides for approximately 4-5 minutes. Season with a pinch of salt.
- Deglaze with the white wine and reduce, turning the meat a few times. Add 400-500 ml of water and bring to the boil.
- As soon as the water boils, add the onions, tomatoes and all the spices. Turn the heat down and simmer while covered for about 1.5 hours. Add water if necessary. The dish is ready as soon as the meat is tender and almost separates from the bone and a creamy sauce has formed. The onions should be almost overcooked.
