Stifado is a fabulous meaty Greek stew that's slow-cooked with a gorgeously rich sauce, giving you the most tender and flavoursome chunks of meat. This lamb version is paired with feta and parsley making it a sure winner.
Preheat oven to gas 2, 150°C, fan 130°C.
In a large, heavy-based saucepan add a little oil. Season the lamb with salt, pepper and the caster sugar. Brown the lamb in the oil quickly and set aside.
Add the vinegar to deglaze the pan, then set aside the liquid.
Fry the shallots until soft, then return the meat to the pan with the remaining ingredients, except the parsley and feta, and the deglazing liquid. Cover with a lid and cook on low for 3 hours. Serve with the feta and parsley sprinkled over.
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