Lamb with Orzo (Giouvetsi)

Lamb with Orzo (Giouvetsi)

Tender braised lamb and orzo simmer in a cinnamon-spiced tomato sauce until deeply savory.

Total 2 hr 50 min Makes 6 servings Calories 560/serving

Dietary

Nut free

Allergens

Dairy, Wheat, Red meat

This Greek baked dish slow-braises lamb shanks or shoulder in a tomato sauce perfumed with cinnamon and bay leaf, then finishes with orzo cooked right in the flavorful broth. It's a comforting one-pot dinner suited for Sunday meals or holiday gatherings, traditionally topped with crumbled feta and fresh herbs.

Ingredients

  • 2 1/2 pounds lamb shoulder, cut into large chunks
  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 28 ounce can crushed tomatoes
  • 3 cups beef stock
  • 1/2 cup dry red wine
  • 1 cinnamon stick
  • 2 bay leaves
  • 1/2 teaspoon ground allspice
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups orzo pasta
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped

Method

  1. Pat the lamb chunks dry and season generously with salt and pepper.

  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides, about 3 minutes per side, then transfer to a plate.

  3. Add the chopped onion to the pot and cook until softened, about 5 minutes.

  4. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer 2 minutes.

  6. Add the crushed tomatoes, beef stock, cinnamon stick, bay leaves, allspice, sugar, salt, and pepper. Return the lamb to the pot and stir to combine.

  7. Bring to a simmer, then cover and reduce heat to low. Braise until the lamb is fork-tender, about 2 hours, stirring occasionally.

  8. Preheat the oven to 375°F (190°C).

  9. Remove the lamb from the pot and shred or chunk the meat, discarding any bones or excess fat. Discard the cinnamon stick and bay leaves.

  10. Transfer the sauce and lamb to a 9x13-inch baking dish. Stir in the orzo and 1 cup of additional stock or water if the sauce looks thick, ensuring the orzo is submerged.

  11. Cover the dish tightly with foil and bake until the orzo is tender and has absorbed most of the liquid, about 25 minutes, stirring once halfway through.

  12. Let the dish rest 5 minutes, then sprinkle with crumbled feta and chopped parsley before serving.

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    Lamb with Orzo (Giouvetsi)

    This Greek baked dish slow-braises lamb shanks or shoulder in a tomato sauce perfumed with cinnamon and bay leaf, then finishes with orzo cooked right in the flavorful broth. It's a comforting one-pot dinner suited for Sunday meals or holiday gatherings, traditionally topped with crumbled feta and fresh herbs.

    2 hr 50 min 6 servings 560 cal

    Ingredients

    • 2 1/2 pounds lamb shoulder, cut into large chunks
    • 2 tablespoons olive oil
    • 1 yellow onion, finely chopped
    • 3 cloves garlic, minced
    • 1 tablespoon tomato paste
    • 1 28 ounce can crushed tomatoes
    • 3 cups beef stock
    • 1/2 cup dry red wine
    • 1 cinnamon stick
    • 2 bay leaves
    • 1/2 teaspoon ground allspice
    • 1 teaspoon sugar
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 1 1/2 cups orzo pasta
    • 1/2 cup crumbled feta cheese
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Pat the lamb chunks dry and season generously with salt and pepper.

    2. 2

      Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides, about 3 minutes per side, then transfer to a plate.

    3. 3

      Add the chopped onion to the pot and cook until softened, about 5 minutes.

    4. 4

      Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

    5. 5

      Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer 2 minutes.

    6. 6

      Add the crushed tomatoes, beef stock, cinnamon stick, bay leaves, allspice, sugar, salt, and pepper. Return the lamb to the pot and stir to combine.

    7. 7

      Bring to a simmer, then cover and reduce heat to low. Braise until the lamb is fork-tender, about 2 hours, stirring occasionally.

    8. 8

      Preheat the oven to 375°F (190°C).

    9. 9

      Remove the lamb from the pot and shred or chunk the meat, discarding any bones or excess fat. Discard the cinnamon stick and bay leaves.

    10. 10

      Transfer the sauce and lamb to a 9x13-inch baking dish. Stir in the orzo and 1 cup of additional stock or water if the sauce looks thick, ensuring the orzo is submerged.

    11. 11

      Cover the dish tightly with foil and bake until the orzo is tender and has absorbed most of the liquid, about 25 minutes, stirring once halfway through.

    12. 12

      Let the dish rest 5 minutes, then sprinkle with crumbled feta and chopped parsley before serving.