Farfalle Kokkinisto

I always loved Greek braised lamb recipes and decided to give a try to one of the most traditional Greek takes on it, the Kokkinisto, which is essentially lamb in tomatoes sauce, but in reality it is much more. what I specially love about this dish (like many other Greek recipes) is the way the cheese changes it all, unlike most pastas this dish is eaten with feta cheese, which is a softer and saltier cheese.

The prep for the Kokkinisto are as formal as a bolognese would be for example, this time I choose to use Farfalle rather than the traditional ditalini pasta which needs to be used in this dish, however the flavor was still exceptional, this is a pasta sauce that comes before the pasta, so give it the right respect.


Serves 10
Prep time 25 minutes
Cook time 4 hours
Total time 4 hours, 25 minutes
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot


  • 3lb Lamb shoulder (cut into 1-1.5 inch cubes)
  • 3 Onions (Finely chopped)
  • 3 Garlic cloves (Finely chopped)
  • 4 Celery ribs (Finely chopped)
  • 4 Carrots (Finely chopped)
  • 1 can Diced tomatoes (28 oz)
  • 1 cup Lamb stock (Beef or veal stock are also acceptable (or water))
  • 1 bottle White dry wine
  • 1 teaspoon Fresh oregano
  • 1 tablespoon Fresh thyme
  • 3 Bay leaves
  • 2 Cinnamon sticks
  • 1 tablespoon Fresh basil (Finely chopped)
  • 0.5lb Greek Feta (Crumbled)
  • 1lb Ditalini (or your favorit small pasta)


Step 1
In a large casserole pan, heat the oil and brown the lamb lightly on all sides.
When the meat is ready, remove from the pan and let it seat a side (you can snack on one just to check the flavor of where its going to, I can't resist lamb at this state)
Step 2
Adjust the oil in the pan (add more if needed) and add the onions, cook for 10 min till they get translucent
Step 3
Mix in the garlic, celery and thyme and let the dish build flavor for a few more in, till you can feel the garlic smell in the room.
Step 4
Return the meat to the pan and mix well
Step 5
While mixing start to incorporate the carrots and diced tomatoes
Step 6
Add the cinnamon sticks, bay leaves, thyme and oregano
Step 7
Seeing that all the flavor mix well, continue to mix while adding the wine and stock, if you see that your pan gets to full, let it cook down for a bit and add more of the liquids (or save some of the liquids and add them after an hour or so that the Kokkinisto is in the oven already)
Step 8
Bring the Kokkinisto to boil, and place in a preheated low heat (250-275) oven for 3-4 hours
Step 9
4 hours later when your Kokkinisto is ready to be eaten, adjust the seasoning with salt and pepper if needed (don't over salt!)
Step 10
Serve with ditalini (or your favorit small pasta), garnish with fresh basil and feta cheese
Farfalle Kokkinisto

Farfalle Kokkinisto

Farfalle Kokkinisto served with Greek feta cheese

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