Braised lamb with spaghetti: Sunday recipe step by step

Sunday at home means a pot on the fire and smells filling the kitchen. Braised lamb with spaghetti is one of those dishes that doesn't need to be rushed. It requires time, love and good ingredients.

Ingredients (for 4–6 people)

For the lamb

1.2–1.5 kilos of lamb (shoulder or leg, cut into portions)

1 large onion, chopped

2 cloves garlic

400 g grated or crushed tomatoes

3–4 tbsp olive oil

½ glass of red wine (optional)

1 bay leaf

1 small cinnamon stick

Salt & freshly ground pepper

Hot water

For the pasta

Pasta (number 6 or 7)

Salt

Grated kefalotyri or mizithra (optional)

Preparation before cooking

Remove the lamb from the refrigerator 20–30 minutes before, to bring it to room temperature.

Wipe it lightly with kitchen paper.

Season well with salt and pepper.

Step-by-step execution

Step 1: Sautéing

In a wide saucepan, heat the olive oil over medium to high heat.
Brown the lamb in batches until it is browned on all sides.
We don't put all the meat together so it doesn't release any liquid.

Step 2: Onion & quenching

Lower the heat slightly and add the onion.
Mix until it softens and becomes glossy.

If using wine, add it now and allow 2–3 minutes for the alcohol to evaporate.

Step 3: Sauce

We add:

• the grated tomato
• the garlic
• the laurel
• the cinnamon

Mix and add hot water, just enough to cover the meat.

Step 4: Simmer

Reduce heat, cover and simmer for 1½ – 2 hours, until:

the lamb melting on the fork

the sauce to thicken and become honeyed

Finally, taste and adjust salt & pepper.

Serving

• Place the spaghetti on the plate.
• Drizzle with rich red sauce
• Add pieces of lamb on top.
• If desired, sprinkle with grated cheese.