I’ve had Ari Kokkinisto many times at the Greek restaurants in Chicago and it’s fantastic! For those of you who’ve never had it, it’s lamb braised in a kind of creamy tomato sauce. I would love to be able to replicate this at home but all attempts I’ve made so far fall quite short of the mark.
Does anyone have a good recipe?
Kokkinisto is a pretty broad yet simple tomato based sauce. For me the keys are the red wine, sweat the onions fully first, and loooooong braising. A pressure cooker might get the texture you are looking for. Remember if you do decide to add cream do it at the very end of the cooking.
Where do you like to get it? One of my favorites is the atomiko youvetsi at Psistaria on Touhy just E of the Edens. Its a braised lamb shank in a tomatoey sauce with orzo and it rocks. That, some sauteed dandelion greens - horta, and some warm bread with tzatsiki and you’ve got yourself a fine fine meal!