Skip to Content

Opening Hours

Today8.00am - 8.00pm
Friday8.00am - 8.00pm
Saturday8.00am - 8.00pm
Sunday8.00am - 8.00pm
Monday8.00am - 8.00pm
Tuesday8.00am - 8.00pm
Wednesday8.00am - 8.00pm

Pinot Braised Lamb “Stifado”

Prep time:
Cooking time: Approx. 45 minutes

What could be better than a delicious lamb casserole on a cold winter’s night? Enjoy by the fire with a glass of Pinot Noir.



  • 1 lamb shoulder (boneless and approximately 2kg)
  • Salt and pepper to season
  • Olive oil
  • 2 leeks
  • 1 bunch silverbeet, trimmed with stalks still attached
  • 1 fennel bulb
  • 8 cloves garlic
  • 1 cup Pinot Noir
  • 1 can tomatoes
  • 2 tablespoons tomato paste
  • 2 big sprigs rosemary, coarsely chopped
  • Olives to taste
  • 1 cup short grain rice
  • 250g feta
  • 2 spring onions, sliced and any remaining fennel fronds
View the method
  1. Preheat oven to 170C.
  2. Dice the lamb shoulder into 3cm cubes. Season with salt and pepper and sear in a casserole dish with the olive oil.
  3. Coarsely chop the leeks, silverbeet, fennel and garlic and add to the lamb. Stir until softened then deglaze with Pinot Noir.
  4. Stir in the tomatoes, tomato paste and rosemary. Fill the tomato can with water and add this to the mix.
  5. Cover casserole and place in oven for 1½ hours. Remove and add olives and rice. Cover and place back in the oven for 45 minutes or until the rice is cooked.
  6. Remove from the oven and sprinkle over the feta and sliced spring onions then let sit for 5 minutes, or until feta is softened, before serving.
Back to ingredients