Lamb Shanks & Orzo Youvetsi

A delicious, hearty cinnamon and clove Greek stew!

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I’ve made this savory lamb shank and orzo Youvetsi stew before, but I wanted to share my easier and even more flavorful version. It’s versatile enough to make for the family or an elegant dinner party. Perfect for the holidays or a special occasion. The trick I’ve learned to make this recipe easier is to brown the lamb in the oven. I used to do it on the stove, but the oil splatters all over the place, and it’s time-consuming. The sauce is so rich and easy, and the orzo cooks right in the sauce absorbing all of the delicious flavors. You’re going to love it!

You’re not the only one that will love it

Melt in your mouth lamb

Tender orzo

Rich spiced sauce

A mostly hands-off, easy Greek Youvetsi that’s rich, comforting, and delicious!

Everything you need

• Lamb shanks –any cut you like
• Onion –finely chopped
• Olive oil –try the one in our shop made with my family’s olive trees in Crete!
• Garlic cloves –grated
• Pureed tomatoes –crushed or diced would be good too
• Cinnamon stick
• Cloves
• Bay leaf
• Dry crushed oregano
• Crushed red pepper flakes
• Salt
• Freshly ground black pepper
• Water –sub chicken, beef, or vegetable broth if you prefer
• Uncooked orzo –any small pasta will do
• Boiling hot water

Garnish:

• Feta cheese, parsley, or freshly grated parmesan cheese

How to cook lamb shanks and orzo Youvetsi

1. Preheat oven to 450 °F, 230 °C.
2. Drizzle a very small amount of olive oil over lamb shanks and season with salt and pepper on both sides.
3. Roast in the preheated oven for 35 minutes until they become nicely browned.

While the lamb is browning in the oven, prepare the sauce:

1. In a heavy-bottomed pot, cook the chopped onions with the oil over medium heat for about 8-10 minutes or until soft and golden.
2. Add the garlic and warm through until fragrant.
3. Then, add the pureed canned tomatoes, salt, pepper, and spices.
4. Stir in 4 cups of water and bring to a boil.
5. Once the lamb has been browned, remove it from the oven. 
6. Reduce the oven’s temperature to 375 °F, 190 °C.
7. Pour the tomato sauce over the lamb and cover the tray with foil.
8. Return it to the oven and braise for 2 – 2 ½ hours or until the meat is tender and falling off the bone.
9. Remove from oven and adjust the seasoning if it needs more salt.
10. Bring 3 cups of water to a boil in a teapot or pot.
11. Place the uncooked orzo into the sauce and mix.
12. Add the 3 cups of boiling hot water along with 1 ½ teaspoons salt.
13. Mix well to incorporate.
14. Return the pan to the oven and bake at 425 °F, 220 °C for 15-20 minutes, covered with foil.
15. Remove foil and cook for 10 minutes uncovered.
16. **Tip!** Take the baking pan out of the oven and carefully stir in 1 cup of ice to stop the orzo from cooking. This will keep the orzo from overcooking and becoming gelatinous or mushy. It also adds to the sauce.
17. Garnish with freshly chopped parsley, crumbled feta, or grated parmesan cheese.

Serving

This dish really takes me back to childhood and gives me so much comfort. I crumble a bit of feta over the top to add a little creaminess. You know I love feta, but grated parmesan is delicious, too. When serving this at a dinner party, I sprinkle parsley over the feta to make it look beautiful and add a fresh component. You eat with your eyes first, right? Let me know if this Youvetsi feels easier or if you prefer my Instant Pot Youvetsi. Enjoy! Kali Orexi!

More Recipes like this one:

• Instant Pot Youvetsi
• Chicken Youvetsi
• Meatballs & Orzo

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Lamb Shanks & Orzo Youvetsi

Yield: serves 5-6

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Ingredients

• 6 lamb shanks
• 1 large onion, finely chopped
• ¼ cup olive oil
• 5-6 garlic cloves, grated
• 1 (15 ounce) can pureed tomatoes
• 1 cinnamon stick
• 2 cloves
• 1 bay leaf
• 1 teaspoon dry crushed oregano
• ¼ teaspoon crushed red pepper flakes
• Salt to taste
• freshly ground black pepper, to taste
• 4-5 cups water
• 1 pound uncooked orzo
• 1 and ½ teaspoons salt
• 3 cups boiling hot water

Garnish:

• feta cheese, parsley, freshly grated parmesan cheese

Instructions

1. Preheat oven to 450 °F, 230 °C.
2. Drizzle a very small amount of olive oil over lamb shanks and season with salt and pepper on both sides. Roast in preheated oven for 35 minutes until they become nicely browned. This step eliminates the need to brown on the stove top.
3. While the lamb is browning in the oven prepare the sauce: In a heavy bottomed pot, cook the chopped onions with the oil over medium heat for about 8-10 minutes or until soft and golden. Add the garlic and warm through until fragrant. Add the pureed canned tomatoes, salt, pepper and spices. Add 4 cups of water and bring to a boil.
4. Once the lamb is browned, remove from oven. Reduce the oven's temperature to 375 °F, 190 °C.
5. Pour the tomato sauce over the lamb. Cover the tray with foil and return to oven and braise for 2-2 and 1/2 hours or until the meat is tender and falling off the bone.
6. Remove from oven and taste the sauce. Adjust the seasoning if it needs more salt.
7. Bring 3 cups of water to a boil.
8. Place the uncooked orzo into the lamb and sauce and mix. Add the 3 cups of boiling hot water along with 1 and ½ teaspoons salt. Mix well to incorporate.
9. Return the pan to the oven and bake at 425 °F, 220 °C for 15-20 minutes, covered with foil.
10. Remove foil and cook 10 minutes uncovered.
11. Take the baking pan out of the oven and pour 1 cup of ice into it to stop the orzo from cooking. Mix it carefully. This will keep the orzo from overcooking and becoming gelatinous or mushy. It also adds to the sauce.
12. Garnish with freshly chopped parsley, crumbled feta or grated parmesan cheese.
13. Enjoy! Kali Orexi!

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