Giouvetsi - Greek Lamb With Orzo
User Reviews
4.3
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Cook Time
2 hrs 10 mins
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Servings
5 people
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Calories
1352 kcal
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Course
Main Course
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Cuisine
Greek
Giouvetsi - Greek Lamb With Orzo
Description
Giouvetsi - Greek Lamb With Orzo begins with lamb shank seasoned with salt and pepper, then baked covered with a mixture of water and red wine to create steam and tenderize the meat over an hour and a half. While the lamb cooks, a sauce is prepared by sautéing minced onion and garlic until golden, then adding grated tomatoes, tomato paste, bay leaves, and allspice to develop robust flavors. This sauce is simmered with water to deepen its taste and tenderize the lamb further. The lamb is combined with this sauce, and orzo pasta is cooked to absorb the rich, aromatic flavors as the dish finishes cooking.
The dish offers a comforting texture with tender lamb falling off the bone, complemented by the soft, slightly chewy orzo that soaks up the sauce. This hearty meal can serve as the centerpiece of a dinner, accompanied by simple sides or salads to balance its richness.
Ingredients
- 2 kg / 4 lb + 6.5 oz lamb shank or chuck or shoulder
- red wine
- olive oil
- 1 small onion minced
- 2 garlic minced, cloves
- 2 tomato
- 2 tablespoons tomato paste
- 3 bay leaves dried
- 5-6 pieces allspice
- kosher salt
- black pepper freshly ground
- 500 grams / 17.6 oz orzo pasta
Instructions
- Preheat oven to 220°C / 428°F.
- In a deep baking pan add the meat. Cover the bottom of the pan with 1 finger of water and a splash of red wine. Season the meat with kosher salt and freshly ground pepper. Cover the pan with a piece of parchment paper, and aluminum foil on top so no steam escapes while baking. You can also use a dutch oven or baking dish with a lid if you own one.
- Bake the meat for 1 hour and a half.
- After the 1 hour of baking, start preparing the sauce.
- Using a hand grater, grate the tomatoes in a bowl and discard the skins. Set the bowl aside.
- Heat a splash of olive oil in a cooking pot over high heat.
- Cook the onion and garlic until softened and golden in color.
- Stir in the grated tomatoes, tomato paste, bay leaves, and allspice. Season with salt and pepper and cook for 2 minutes more.
- Pour in 2 liters of water and wait until it starts to boil. Then reduce heat to medium and simmer the sauce until the meat is cooked.
- Remove meat from the pan and set aside in a dish. Add the orzo in the pan making sure it spreads evenly all around. Place the meat on top with its browned side facing down.
- Pour the sauce over the meat and orzo. If your pan isn't deep enough for the whole amount of sauce, keep the remaining sauce aside to add once the first half is absorbed.
- Reduce the oven's temperature to 200°C / 392°F.
- Bake this time uncovered for about 30-40 minutes or until orzo is cooked. In the meanwhile don't forget to add the sauce that remained and to stir the orzo every now and then so it won't get lumpy.
- Serve right away. If you need to reheat make sure you add a splash of water to it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 1352 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 1352kcal | 68% |
| Carbohydrates | 80g | 27% |
| Protein | 183g | 366% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 552mg | 184% |
| Sodium | 692mg | 29% |
| Potassium | 2320mg | 49% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 507IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 106mg | 11% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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