The Greek Sunday Sauce: Lamb Kapama

Print this recipe here: https://www.dimitrasdishes.com/lamb-kapama-greek-style-sunday-sauce/

Ingredients
3 pounds lamb shanks, cut into smaller pieces
2 onions, finely chopped
1/4 cup olive oil
6 garlic cloves, peeled and smashed
2-3 tablespoons tomato paste
2 (28-oz/ 800g) canned crushed tomatoes
1 and 1/2 teaspoons salt or to taste
1/2 teaspoon freshly cracked black pepper or to taste
crushed red pepper flakes to taste
1 tablespoon honey
1 heaping teaspoon dried crushed oregano
2 Bay leaves
1 cinnamon stick
3 whole cloves
5-6 allspice berries
1/4 cup finely chopped parsley or gremolata for garnish
Serve with:

feta
olives
toasted bread
pasta
mashed potatoes
Instructions
Heat a large Dutch oven pot over medium heat and add the olive oil. Brown the lamb shanks on all sides and transfer to a plate.

Reduce the heat or turn it off for a minute or two and add the onions with the smashed garlic cloves and a pinch of salt. Cook over medium-low heat until soft and golden.

Add the tomato paste and cook it down for a minute.

Add the lamb and all of the remaining ingredients except the parsley. Rinse the tomato cans with about a cup of water and add to the pot. The lamb should be submerged in the sauce. Bring to a boil and then reduce the heat to low.

Cover the pot and simmer for 3-4 hours. The sauce should thicken and the meat should be falling off the bone.

Remove the spices (cinnamon, cloves, and allspice berries) if they are easy to find.

Garnish with parsley or with the gremolata and serve. Kali Orexi!

Notes
The lamb kapama freezes well. Once it cools to room temperature, transfer to freezer-safe containers and it will keep fresh frozen up to 3 months. Thaw overnight in the refrigerator and warm through before serving.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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Hi everyone Yas to another episode of dimitra’s dishes today I’m going to teach you how to make lamb kapamas which is the Greek version of a delicious Rich sundae sauce that can serve over pasta with bread over rice it’s just so good and so comforting and really easy to

Make it all comes together in one pot let’s get started so we’re going to begin with 2 and 1/2 to 3 lbs of lamb I like to use lamb shanks because they have a lot of bone marrow and a lot of collag and it just makes such a

Delicious sauce these lamb shanks have been cut up that’s why they’re a little smaller but you can use whole lamb shanks too they’re just easier to Brown and easier to fit in the pot this way so these are ready they’ve just been washed and paded dry now I’m just going to

Roughly chop these two red onions you can definitely use yellow onions if that’s all you have I have six garlic cloves you could use between six to eight I’m just going to smash them to remove the skin and I’m just going to leave them just the way they are this

Way they’re going to cook really nice and they’re going to be nice and sweet I don’t like to grate them for the sauce so I have a big pot that’s heating over medium high heat I’m going to add some olive oil to it and since all of my lamb

Shanks fit in here I’m going to put them in all together and brown them between 6 to 8 minutes per side then I’m just going to transfer them to a dish I didn’t add any salt and pepper to them uh next I’m going to add the onions and

The smashed garlic to the pot and I’m going to reduce the heat to a low I’m actually going to turn the heat off for a little bit so the onions don’t Brown too fast there’s still going to be lots of heat in there and then after a minute

Or so I’ll just turn the heat back on and I’ll let these cook for between 10 to 13 minutes or until they’re nice and soft and golden now I’ll add 2 to three tablespoons of tomato paste and I’m going to cook it down so it can get a

Little sweeter tomato paste does tend to be bitter so we’re going to add some honey to it too so I’m going to add a tablespoon of honey in a little bit but first I’ll add all the spices I have one cinnamon stick two bay leaves these are

Small and kind of crush bay leaves so I did I did about three two to three whole cloves and 5 to six all spice berries I also have a heaping teaspoon of dried oregano keep in mind that oregano does tend to add a tiny bit of bitterness so

You can either add it in right now or at the very end I like to add it in right now because it does mellow out the lamb flavor so I’ll leave that up to you I also have some crushed red pepper flakes in here you could add as much or as

Little as you like next I’m going to add a tablespoon of honey to this and the lamb is going back into the pot with two 28 Oz cans of crushed tomatoes I’m also going to rinse it out with a little bit of water we just need all of the meat to

Be completely submerged in the tomato sauce I’m going to season it with some salt and freshly cracked black pepper and this mixture is just going to come to a boil once it starts bubbling just reduce the heat to a medium low so it can simmer actually lower is better put

The lid back on the pot and this is going to simmer for as long as it takes for the meat to be falling off the bone and the sauce to be nice and thick so my lamb cooked in 3 hours but I would even

Take it up to 4 hours if I really had more time to record this video so you should just cook this really low and slow the meat especially if you’re using lamb shanks will not dry out that you want it to really be falling off the

Bone you want the tomatoes to get nice and thick and sweet and Hearty and delicious I’m using lamb shanks today like I showed you but you can use beef shoulder for this as well in instead of the Lamb you can make it with chicken

Too I do have a recipe on that check it out because the timing is different than this you don’t want to cook it that long but definitely check that video out it tastes so good over pasta I cook this over the stove in my Dutch oven but this

Can totally be made in a slow cooker if you have an instant pot you can use the slow cooker setting to do this in the instant pot as well I would not use a pressure cooker setting you won’t get the same flavor out of it it it will

Definitely cook much quicker but the result will not be the same so I’ve tried it and it doesn’t work you want this to cook really nice and low and slow it takes a long time but really the preparation is so quick and easy it’s totally worth it I would serve this like

I said either over pasta I like I love to serve this with some toasted bread like I’m doing today a nice Greek salad maybe some rice it’s so good it’s great because you can really put it over anything if you’re eating low carb even cauliflower rice is delicious with this

Because there is so much flavor in that sauce time for the taste test something that I love to do when I’m making Rich sauces whether they’re cream based or tomato based like this is to squeeze some lemon juice over them of course I did put freshly chopped parsley once it

Was done if you have a gremolada in the fridge which is basically parsley garlic and lemon zest that would just brighten this up and make it so fresh and just add another layer of flavor but I love to squeeze lemon juice on top balsamic vinegar is also delicious on top of it

The acidity with the sweetness and the meat it just goes so well together so give it a try I like to go in with my hands for this one but if you see I did shred it with a fork and the meat just melts my goodness so good this is reminding me

And it’s actually giving me a really good idea when I lived in New York on Steinway Street there was an Italian restaurant that would make the best parmesan sandwiches in bread either with ve or chicken the sauce was so rich and good I feel like this would make an

Amazing sandwich you could put some cheese on there maybe garlic bread more ideas I think I’ll put them all in my post this sauce freezes well so I do recommend that you make extra so you could have it on hand for those days when you don’t have time to cook one

Thing that I forgot to mention was I did go in and pick out all of the spices or as many of them as I can find I took out that cinnamon stick the bay leaves and a few whatever ever cloves I could find I didn’t really worry about them too much

And those little all spice berries I did take them out if you can do that if not that’s totally fine your family can just pick it off of their plate you will be able to see them cuz the sauce is super thick if you’re not a big fan of

Cinnamon I know my kids aren’t but it does taste so good in this you can leave it out thank you guys so much for spending time with me today if you want to make this recipe go on over to the website to print it out demet dishes.com

If you want to learn how to make delici I country style Greek bread to serve with this click over here and I’ll see you right over there yes s