Greek Lamb Stew

Reminds me of a dish I used to eat at an inexpensive Greek restaurant in "Hell's Kitchen" 30+ years ago (only I think that was braised rather than stewed). I served it over rice (the original recipe suggested either that or orzo). Great flavors! From allrecipes.com

• Ready In: 2 hrs 45 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  lb lamb blade chops (I used stew meat)
•  salt, to taste
•  pepper, to taste
• 1  large onion, chopped
• 3  garlic cloves, minced
• 1⁄2 cup dry red wine
• 2  cups chopped tomatoes
• 1 (15 ounce) can tomato sauce
• 1  cup lamb stock
• 1⁄2 lemon, zested and juiced
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon ground cinnamon
• 1  bay leaf
• 1  lb fresh green beans, trimmed
• 1⁄4 cup parsley, chopped

Directions

1. Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
2. Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
3. Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.