Marina's Kokkinisto Recipe



1 1/2 – 2lbs leg of lamb or lamb shank

1 yellow onion, chopped

1/2 cup olive oil

1 cup dry red wine

1 can stewed tomatoes

1 tablespoon tomato paste

2 bay leaves

1 cup water

salt and pepper to taste

2 or 3 russet potatoes, peeled and chopped

1/2 cup peas

2 cups of spinach, cleaned and dried

DIRECTIONS  (This Marina recipe is from Jessica Wu's book - see photo above)

(Kokkinisto is traditionally prepared with lamb but you can substitute beef or chicken)

Cut meat into individual pieces (larger than bize-size).

In a stock pot, saute the onion in 2-3 tablespoons of olive oil until tender.

Add the remaining oil and brown the meat on both sides.

Add wine and stir.

Add the tomatoes, tomato paste, bay leaves, salt and pepper.

Cover and let simmer until the meat begins to soften, 30-45 minutes.

(Add water as needed if the sauce begins to dry.)

Add the remaining vegetables and simmer until the meat is tender and the sauce is reduced and thickened.

Serves 2-3