Description
Fasolakia me Arni is a traditional Greek stew featuring tender lamb, fresh string beans, and hearty potatoes simmered in a rich tomato-based sauce. This comforting stovetop dish is enhanced with garlic, dill, mint, and parsley, delivering authentic Mediterranean flavors. Perfectly paired with fresh bread and feta cheese, it makes for a satisfying family meal.
Ingredients
Main Ingredients
- 2 pounds (1kg) string beans, ends trimmed
- 4 pounds (2kg) lamb shanks, cut into pieces
- 1 onion, finely chopped
- 1/3 cup of olive oil
- 28 oz (793g) crushed tomatoes
- 5 garlic cloves, grated
- 1 and 1/2 teaspoons salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 2-3 cups water
- 3 potatoes (russet or golden), peeled and cut into wedges or cubes
- 2 carrots, peeled and cut into rounds
- 1 teaspoon dried dill
- 1-2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon dried crushed mint
To Serve
- Feta cheese
- Fresh bread
Instructions
- Brown the Lamb: Heat a large Dutch oven over medium heat. Brown the lamb pieces in 2-3 batches, cooking each side for about 5 minutes until nicely browned. Remove the lamb and set aside on a plate.
- Sauté the Onion: Lower the heat to low and add more olive oil if needed. Add the finely chopped onion and cook until it softens, about 5-7 minutes.
- Add Garlic: Stir in the grated garlic and cook for 1 minute or less, just until fragrant, taking care not to burn it.
- Simmer the Lamb: Return the browned lamb to the pot. Add salt, black pepper, crushed tomatoes, and enough water to cover the meat (about 2-3 cups). Bring to a boil, then reduce the heat to low. Cover with the lid and simmer for 45 minutes or until the lamb begins to become tender.
- Add Vegetables and Herbs: Add the string beans, carrot rounds, potato wedges or cubes, dried dill, and an additional 1/2 teaspoon salt. Cover and cook for 10 minutes to allow the beans to soften.
- Combine and Continue Cooking: Stir everything gently so all ingredients are coated with the sauce. Cover the pot again and cook for another 20-30 minutes until the vegetables are tender and the lamb is almost falling off the bone.
- Season and Garnish: Taste and adjust salt and pepper as needed. Garnish with dried crushed mint and fresh chopped parsley. Mix gently and let the stew sit off the heat for 15-20 minutes to thicken the sauce slightly.
- Serve: Serve the Fasolakia me Arni warm, accompanied by toasted fresh bread and crumbled feta cheese for a classic Greek meal.
Notes
- Meat Substitutes: You can substitute the lamb shanks with boneless leg of lamb cut into pieces, lamb shoulder, stew chuck steak, or any other slow-cooking beef cut suitable for stewing.
- Adjust water quantities to ensure sufficient liquid coverage during simmering but avoid making the stew too watery.
- Allowing the stew to rest after cooking helps the flavors to meld and the sauce to thicken naturally.
- This dish can be prepared a day ahead and reheated; the flavors often deepen overnight.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
