Lamb and orzo youvetsi
Dimitra's Dishes · ♥ 828 likes · 32.4K views · 7 min video
Read about shank in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole lamb shanks
- salt and black pepper
Season the lamb shanks on both sides with salt and black pepper; no oil needed.
- 1 whole onion
- 3–4 tbsp olive oil
- salt
Finely chop an onion into a saucepan with 3 to 4 tbsp olive oil and a pinch of salt; cook until soft and golden, about 7 or 8 minutes.
- 5–6 cloves garlic cloves
Add five or six grated garlic cloves and warm through a few seconds until fragrant.
- 2 can pureed or crushed tomatoes
- crushed red pepper flakes
- black pepper
Add two 15-ounce cans of pureed or crushed tomatoes, crushed red pepper flakes and black pepper.
- 1 whole cinnamon stick
- 3–4 whole cloves
- 1 whole bay leaf
- 4 cup water
Add a cinnamon stick, three or four cloves, a bay leaf and four cups of water; bring to a boil, then take off the heat.
Pour the sauce over the roasted shanks, cover with crumpled parchment paper and then tightly with aluminum foil.
Bake at 375F for 2 to 2.5 hours, until the meat is tender and falling off the bone; check at two hours.
- ½ lb orzo
- vermicelli pasta
- 2 cup water
- 1½ tsp salt
- black pepper
- 1 tsp dried oregano
Add the orzo with vermicelli and a couple more cups of water, enough to cover the meat and pasta; season with about 1.5 tsp salt, black pepper and a heaping teaspoon of dried oregano.
- ice
Out of the oven, add a glass full of ice to stop the cooking so the orzo does not turn mushy.
Ice to stop the cooking, and serving