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Braised Lamb Mediterranean

Yield 4 servings


  • 2 carrots, peeled
  • 1 large onion, halved
  • 1/4 pound fresh green beans
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds lamb chops or shanks
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons chopped parsley
  • 1 teaspoon oregano

How to Make It

  1. Assemble and attach the KitchenAid® Rotor Slicer/Shredder attachment to the KitchenAid® Stand Mixer. Use the coarse shredder cone (No. 2), turn to Speed 4 and shred carrots. Exchange coarse shredder for thick slicer cone (No. 3). Turn to Speed 4 and slice onions and green beans. Set aside.

    Combine flour, salt and pepper; dredge meat in flour mixture. Heat olive oil in a 12-inch skillet over medium heat. Brown meat on all sides. Remove from pan and drain excess oil. Add carrots, onions, green beans, and garlic. Saute 2 minutes.

    Place vegetables in a greased 9 x 13-inch pan. Arrange meat on top. Combine white wine, water, tomato paste, parsley and oregano. Pour over meat and vegetables. Cover tightly and bake at 350°F for 2 hours, or until meat is tender. Serve immediately.

    To purchase the KitchenAid® products used in this recipe, please visit