She Strengthens

Savoring the Flavors of Greece: A Hearty Lamb and Pasta Dish

Introducing Kokkinisto: A Classic Greek Recipe

Kokkinisto, which translates to “reddened” in Greek, is a beloved dish that showcases the rich flavors of lamb cooked in a vibrant tomato sauce. This traditional recipe is typically served with Greek pasta, coated in olive oil and crumbled with aged myzithra cheese. To complete the meal, pair it with a light and healthy side of Swiss Chard.

Selecting the Perfect Ingredients

When shopping for Greek macaroni, look for long tubes of pasta similar to Italian bucatini, but larger in size. You can find it at Greek grocers or online. If unavailable, substitute with fettuccine, bucatini, or orzo. Aged myzithra cheese is a must-have, with its hard, crumbly texture and intense salty flavor. Avoid confusing it with fresh myzithra, which has a soft texture like farmer’s cheese. Find aged myzithra at some supermarkets, cheese shops, or Greek grocers.

Preparing the Lamb

To begin, season the lamb shoulder or shank with salt and pepper. Heat Greek olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Cook the lamb in batches until browned on all sides, about 5 minutes per batch. Set aside and reduce the heat to medium. Sauté chopped onion, garlic, oregano, cinnamon, and kosher salt until the onion is softened and fragrant. Add tomato paste and cook until no longer raw-tasting. Stir in dry red wine and cook until reduced by half. Then, add canned tomato sauce, water, and bay leaves. Return the lamb to the pot, cover, and simmer for 1 hour. Rotate the lamb pieces, cover, and simmer for another hour, or until the meat falls off the bone.

Creating the Braising Liquid

Strain the braising liquid through a fine-mesh strainer into a bowl, discarding the fat. You should have about 4 cups of liquid remaining. Place the liquid back in the pot and bring to a simmer over medium heat. Mix cornstarch with water and add it to the braising liquid. Simmer until the sauce thickens, about 1 minute. Pour over the lamb or serve on the side with the pasta.

Cooking the Pasta

Bring a large pot of salted water to a boil and cook the Greek macaroni until al dente. Drain and set aside. Dry the inside of the pot with a paper towel and return it to high heat. Add olive oil and heat until shimmering. Remove from heat, add the cooked pasta, and sprinkle with half of the aged myzithra cheese. Toss the pasta with tongs, then sprinkle with the remaining cheese and toss to coat. Serve with the lamb and sauce.

Enjoy Your Delicious Kokkinisto!

This hearty dish is perfect for special occasions or a cozy night in. The rich flavors of the lamb and tomato sauce pair beautifully with the creamy myzithra cheese and Greek pasta. Savor each bite and experience the authentic taste of Greece!