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Braised Lamb with Green Beans and Pearl Onions

This traditional Greek dish is a comforting and aromatic meal that brings together tender braised lamb, sweet pearl onions, and fresh green beans in a rich, herb-infused broth. The slow-cooked lamb absorbs the flavors of garlic, rosemary, thyme, and bay leaves, while the vegetables add a natural sweetness and depth to the dish. A splash of lemon juice and fresh dill at the end brightens the flavors, creating a well-balanced and satisfying meal. This dish is a staple in Greek households, often enjoyed during family gatherings and festive occasions. It pairs beautifully with crusty bread or a side of roasted potatoes, making it a hearty and wholesome meal. Perfect for a Sunday dinner or a special celebration, this recipe showcases the essence of Greek cuisine—simple ingredients, slow cooking, and bold flavors.

Dinner | Light Lunch | Greek | Dairy-Free | Gluten-Free | Nut-Free | Soy-Free | Braised Meat | Lamb Stew | Blender | Mixing Bowl | Pot | Roasting Pan | Dill | Green Bean | Lamb | Pearl Onion | Braising | Grinding | Marinating | Mixing | Sautéing | Searing | Family Gathering | Festive | Traditional | Slow
Time to complete

Prep

30min

Cook

2h 45min

Wait

0 minutes

Total

3h 15min

Ingredients (Makes 6 portions)

Main Ingredients

  • 2 lamb fore shanks (about 1.5 kg / 3.3 lb each), cut into 6 portions
  • 500 g / 1.1 lb pearl onions, peeled
  • 500 g / 1.1 lb fresh green beans, trimmed and washed
  • 50 ml / 3 tbsp lemon juice (or to taste)
  • ½ bunch fresh dill, finely chopped (stems removed)
  • 1 kg / 2.2 lb onions, peeled and roughly chopped
  • 500 g / 1.1 lb carrots, peeled and thickly sliced
  • 2 tbsp celery, finely chopped (including tender stalk and leaves)
  • 8-10 garlic cloves, peeled and whole (or to taste)
  • 1 sprig fresh rosemary (or 1 tsp dried, crushed)
  • 1 bunch fresh thyme, finely chopped (stems removed)
  • 2 bay leaves
  • 3 allspice berries
  • 1 liter / 4 cups dry white wine
  • 70 ml / 5 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 9
  • Protein: 15
  • Carbohydrates: 10
  • Fiber: 3
Directions

Sautéing the Vegetables

  • 1. Heat the olive oil in a wide pot over medium heat. Sauté the chopped onions, carrots, and celery for about 5 minutes until slightly softened. Transfer to a roasting pan and spread evenly.

Browning the Lamb

  • 2. In the same pot, sear the lamb pieces over high heat for 6-8 minutes until evenly browned on all sides.

Building the Flavor Base

  • 3. Season the lamb with salt and pepper. Add the wine, garlic, rosemary, thyme, bay leaves, and allspice berries. Let the alcohol evaporate for 2-3 minutes, then remove from heat.

Initial Roasting

  • 4. Preheat the oven to 220°C / 430°F. Place the lamb over the sautéed vegetables in the roasting pan. Pour in the cooking liquids and herbs from the pot. Add enough water to just cover the lamb. Cover with a lid and roast for 30 minutes.

Slow Cooking

  • 5. Reduce the oven temperature to 170°C / 340°F and continue roasting for 1 hour and 15 minutes, or until the lamb is tender.

Preparing the Vegetables

  • 6. Remove the lamb from the pan and strain the cooking liquids. Discard the cooked vegetables and herbs, returning only the broth to the pan.

Cooking the Green Beans and Pearl Onions

  • 7. Add the green beans and pearl onions to the pan, season with salt and pepper, cover, and roast for 40 minutes until tender.

Final Assembly

  • 8. Return the lamb to the pan, sprinkle with fresh dill, and drizzle with lemon juice. Roast uncovered for 10 minutes to meld flavors and reduce excess liquid.

Finishing the Sauce

  • 9. If the sauce is too thin, transfer it to a small pot and simmer over high heat for about 5 minutes until thickened.
Cookix's Secrets

Alternative Cooking Method

  • Prepare in a slow cooker by cooking on low for 6-8 hours instead of roasting.

Alternative Proteins

  • Try this recipe with beef shank or chicken thighs for a different take on the dish.

Bold Flavor Enhancements

  • Add a pinch of cinnamon or nutmeg for a warm, aromatic twist.

Cooking Tips

  • For extra depth of flavor, marinate the lamb in wine, garlic, and herbs for a few hours before cooking.

Healthier Version

  • Use lean lamb cuts and reduce the olive oil to 50 ml / 3 tbsp for a lighter dish.

Ingredient Substitutions

  • Replace pearl onions with shallots or small red onions if unavailable.

Seasonal Tweaks

  • Substitute green beans with zucchini or bell peppers for a summer variation.

Serving Suggestions

  • Pair with crusty bread or roasted potatoes to soak up the flavorful sauce.

Storage

  • Leftovers can be refrigerated for up to 3 days and reheated gently in a covered pan.