Greek Main Courses · The Mainland · Greek Stews and Ladera · The Sunday Table
Greek Lamb Braised in Tomato (Arni Kokkinisto)
Αρνί κοκκινιστό ar-NEE koh-kee-nee-STOH · Arni kokkinisto
In short
Arni kokkinisto is lamb braised slowly in a straightforward red tomato sauce, seasoned simply with bay leaf, cinnamon and a little wine. It is plainer and more everyday than stifado, which relies on a large quantity of onion, or the Corfu spiced stews, making it the sauce most Greek households actually reach for on an ordinary Sunday.
Lamb Braised in Tomato
- Prep
- 25m
- Cook
- 1h 40m
- Total
- 2h 5m
- Serves
- 6
- Level
- Beginner
Ingredients
Ingredients
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Method
- 01Heat the olive oil in a heavy pot. Season the lamb and brown hard in batches until well coloured. Set aside.
- 02Add the onion to the same pot and cook for 8 minutes, until soft, then add the garlic and cook for 1 minute.
Onion - 03Stir in the tomato paste and cook for 1 minute, then add the wine and let it bubble for 2 minutes.
- 04Add the tomatoes, bay leaf and cinnamon stick. Return the lamb to the pot and add enough water to almost cover.
Lamb - 05Season, bring to a simmer, cover, and cook gently for 1 1/2 to 2 hours, until the lamb is completely tender.
- 06Remove the bay leaf and cinnamon stick. If the sauce is thin, simmer uncovered for a further 10 to 15 minutes to reduce.
Bay Leaf Reduce the sauce at the end if needed.Yiayia - 07Serve over pasta, rice, or with bread.
Nutrition, per 1 portion
- Calories
- 486
- Protein
- 34 g
- Carbs
- 10 g
- Fat
- 33 g
- Sat fat
- 12 g
- Fibre
- 2 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Kokkinisto simply means reddened, referring to the tomato sauce every dish carrying the name is built around, and arni kokkinisto, lamb in this style, is genuinely one of the plainest, most everyday braises in the whole Greek repertoire, standing in contrast to stifado's heavy onion base or the specific spicing of Corfu's pastitsada. It is closer to a straightforward pot roast than an elaborate stew.
The dish relies on very few ingredients doing real work over a long, unhurried braise: good lamb, a proper tomato sauce, bay leaf and a stick of cinnamon, cooked until the meat is completely tender and the sauce has thickened into something rich enough to serve over pasta or with bread.
This is the dish worth having in your repertoire for a Sunday when you want real comfort without needing anything more elaborate than a good pot and patience.
Key preparation steps
- Brown lamb chunks hard before anything else goes into the pot.
- Build a simple tomato sauce with wine, bay and cinnamon.
- Braise low and slow until the lamb is completely tender.
- Serve with pasta, rice or bread.
Browning the lamb
Lamb shoulder, cut into large chunks, browned hard in olive oil in batches before anything else goes into the pot, builds the base flavour for the whole braise. This step matters more here than in a dish with many other competing flavours, since kokkinisto is genuinely plain and depends on this initial sear for depth.
The sauce
Cook onion and garlic in the same pot until soft, then add tomato paste, a splash of red wine, and tinned or grated tomato, along with a bay leaf and a cinnamon stick, the same warm spicing that runs through so much Greek braised meat cookery. Return the lamb to the pot and add enough water to almost cover.
The long braise
Simmer gently, covered, for around ninety minutes to two hours, until the lamb is completely tender and pulls apart easily with a fork. Remove the bay leaf and cinnamon stick before serving, and let the sauce reduce uncovered for the final stretch if it has not thickened enough on its own.
Serve over pasta, rice, or with good bread, since the rich, plain tomato sauce is genuinely worth having something to soak it up with.
What matters in this dish
Brown the lamb properly
This is a genuinely plain dish, so the initial sear does real work building the depth the rest of the sauce relies on.
Do not rush the braise
A full ninety minutes to two hours is what gets the lamb to true fall-apart tenderness.
Reduce the sauce at the end if needed
A final uncovered simmer thickens it properly if it has not reduced enough during the braise.
Questions people ask about Arni kokkinisto
What does kokkinisto mean?
Reddened, referring to the tomato sauce that defines this whole style of Greek braise, as distinct from stifado's onion base or a plain white braise like bianco.
How is arni kokkinisto different from stifado?
Stifado relies on a very large quantity of onion, often equal in weight to the meat, cooked down until sweet. Kokkinisto is a plainer, more straightforward tomato braise without that heavy onion component.
What do you serve with arni kokkinisto?
Pasta, rice, or good bread, all suited to soaking up the rich tomato sauce, which is genuinely worth not leaving behind in the bowl.
