Method for wine reduction: In a dry skillet, toast the spices until fragrant, then combine all the ingredients and bring to a boil.
Let simmer and reduce by half to remove alcohol and intensify fruit characteristics of the wine.
Strain and reserve.
For the lamb stew, preheat oven to 350 degrees F.
Place the mavrodaphne and reserved red wine, sachet and tomato juice into a pot; bring to a boil, lower flame so that liquid is reduced to a simmer.
Reduce the liquid by half.
Skim to remove any impurities that rise to the top.
Place a large stainless steel pot on a medium high heat; take half the meat and coat lightly with olive oil and season with salt and pepper.
Add oil to coat the bottom of the pot, heat the oil until hot but not smoking.
Add half the meat, searing until golden on all sides 3 -5 minutes, place the meat into a colander to strain any excess oil.
Add fresh oil back into the pot to repeat this process until all the meat has been seared.
Remove half the oil add the onions, salt and cook covered stirring occasionally 15-20 minutes until soft.
Remove top, raise the heat to reduce liquid, add garlic, and cook 1-2 minutes, season with salt and pepper.
Add the canned tomatoes and cook for 10 minutes, add reduced wine to mixture, cook 5 minutes.
Add the meat, stir add stock.
Cover and place the pot on the center rack into a 350 degrees F preheated oven.
Cook until the meat is tender, checking periodically to make sure the meat does not overcook.
After the first hour, stir in the caramelized onions.
Cover and return to the oven until the meat is soft and tender and the liquid has reduced.
Remove from the oven, remove the lid, adjust the seasonings with salt and pepper if necessary.
To serve the lamb stew, cook the hilopites (recipe follows).
Bring a large pot of salted water to a rolling bowl, add the hilopites and let cook 2 -3 minutes until the hilopites float to the top.
Drain the hilopites, reserving ½ cup of the cooking liquid.
Return the ½ cup of cooking liquid to the pot, place over medium heat and bring to a simmer.
Stir in 4 tablespoons of butter with a pinch of salt and cook until the water becomes slightly thickened from the butter.
Add the hilopites and add ¼ cup of the finely grated aged kefalotyri cheese.
Stir to combine, season with salt and pepper if needed.
Remove from flame and reserve.
Stir the 1 tablespoon of reserved butter into the lamb stew.
Transfer the lamb stew to a large platter and sprinkle lightly with the finely grated aged mizithra cheese and chopped parsley.
Place the hilopites on a platter and serve.
For the hilopites (Greek egg noodles), in a stand mixer fitted with a paddle attachment add all the ingredients except the milk.
Turn the machine on and once the dough starts to come together slowly add the milk until the dough's consistency is lightly moist to the touch and forms a ball, (note you may not need all the milk).
Place the dough on to a clean floured work surface and knead, wrap the dough in plastic wrap and let rest 30 minutes in the refrigerator.
Roll the dough out on the pasta machine set on the "thin" setting.
Roll out thin enough so that you can almost see through it.
Square off the dough and cut into ¼ inch squares.
Lay on to a sheet pan with additional flour and place in the refrigerator until ready to use.
To make the carmelized pearl onions (makes about 1 1/2 cups), heat the butter and olive oil in a medium sauté pan over medium heat.
Add the onions and sprinkle with the sugar.
Cook, continually shaking the pan to accelerate the glazing, for about 5 minutes, or until the onions are golden.
Add ¼ cup water and cook, shaking the pan occasionally, for 10 minutes, or until the onions are nicely glazed.
Remove from the heat and set aside until ready to use.