Arni me Fava Santorinis: Slow-Braised Lamb with Golden Fava Purée, Caramelized Shallots, and Crispy Capers

Preheat your oven to 160°C (325°F). Pat the lamb cubes dry with paper towels and season generously with salt and pepper.

In a large, oven-safe Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb in batches until deeply browned on all sides, about 5-7 minutes per batch. Remove the seared lamb and set aside.

Reduce the heat to medium, add 2 more tablespoons of olive oil to the pot. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and tomato paste, stirring constantly for 2 minutes until fragrant and the paste darkens slightly.

Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes until the wine reduces slightly.

Return the seared lamb to the pot. Add the crushed tomatoes, bay leaves, rosemary, oregano, cinnamon stick, crushed mastic (if using), 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper. Add enough water or vegetable broth to just cover the lamb (approximately 250-300ml). Bring to a gentle simmer.

Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the lamb is fork-tender and easily pulls apart. Stir occasionally and add a splash more liquid if it becomes too dry. Once cooked, remove the bay leaves, rosemary, oregano stems, and cinnamon stick.

While the lamb braises, prepare the fava purée: Rinse the Santorini fava thoroughly. In a medium saucepan, combine the fava with 1 liter of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the fava is very tender. Skim off any foam that rises to the surface.

Drain the cooked fava, reserving about 120 ml of the cooking liquid. Transfer the fava to a food processor or use an immersion blender. Add 2 tablespoons of olive oil, the reserved cooking liquid, and the juice of half a lemon. Blend until smooth and creamy. Season with salt and pepper to taste. Keep warm.

For the caramelized shallots: In a small skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the thinly sliced shallots and cook slowly, stirring occasionally, for 15-20 minutes, until deeply golden brown and sweet. Season with a pinch of salt.

For the crispy capers: In another small skillet, heat about 2 tablespoons of olive oil over medium heat. Once hot, add the thoroughly dried capers. Fry for 2-3 minutes, stirring, until they open up and become crispy. Remove with a slotted spoon and drain on paper towels.

To serve, spoon a generous portion of the fava purée onto each plate. Top with the slow-braised lamb and its rich sauce. Garnish with caramelized shallots, crispy capers, and a sprinkle of fresh chopped parsley. Serve immediately.