Youvetsi - ultimate comfort food
So youvetsi is my favourite pasta dish. This is a slow cooked lamb casserole with orzo pasta. The meat here is so tender.
It’s summer here in London, but the weather was so miserable I had a craving for this!
I do just want to say a couple of things, when I talk about browning the meat, I rarely brown meat, I honestly don’t think it makes much difference. But if you want to then you should. Also about my ice comment, that wasn’t said in order to say it’s not the right thing to do. It absolutely is the right thing if your pasta gelatinises or clumps together. But using the method I have, you shouldn’t have to do that.
I hope you enjoy this recipe :)
#greek #comfortfood #youvetsi
Serves 4
Ingredients
800g lamb leg diced in thick pieces
250g orzo pasta
400g can crushed tomato
2 celery sticks diced
1 large onion diced
1 cinnamon stick
1 tsp sugar
2 bay leaves
1-2 tsp dry thyme
1 glass of red wine
600ml chicken stock
Salt and pepper to taste
Olive oil for frying
Halloumi to serve
Fry the onion and celery in the olive oil.
Add the thyme, cinnamon, bay leaves and salt and pepper.
Add the lamb until coloured.
Then add the red wine. When you can smell the aroma of the wine, add the tomato and chicken stock.
Add the sugar.
Once it has started to boil, put it in the oven with a lid, at 150c fan, and bake for 2.5 hours.
If the lamb is tender, remove the lid and cook uncovered for 20 mins. This will really bring the flavours out.
Add the orzo, make sure that the lamb and orzo are covered in water. And return to the oven. Covered with the lid.
Stir after 5 mins. Then return for the Remaining 10.
Once removed, leave for 5 mins.
Serve with plenty of finely grated halloumi.
YIOUVETSI, giouvetsi, Lamb Orzo: GreekRecipes.tv Alexa
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Yiouvetsi a one pot dish with succulent lamb, al dente orzo pasta and Greece's aromatics! Perfect comfort food!
You can make it with Lamb shoulder cut in cubes or Lamb shank which you can leave whole
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Lamb shank “Youvetsi” baked with orzo pasta in a cast-iron Dutch oven
A plate of Lamb shank _“Youvetsi”_ will definitely be one of the highlights of your visit to a Greek festival or a trip to Greece. You can use Nancy’s recipe in your kitchen or your campground to bring all the amazing flavors home with you!
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► 12” / 6 Quart (enameled) Cast Iron Dutch oven:
If you don’t have a Dutch oven, you can substitute a baking dish covered with wax paper and aluminum foil
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► If you are cooking outside with charcoal: 27 charcoal briquettes
*Serving Size* 2-4 people
*Ingredients*
► 4 Lamb shanks
► 1 large onion, chopped
► 4 cloves garlic, sliced small
► 1 cup orzo pasta
► fresh oregano
► fresh rosemary
► salt
► pepper
► 2 bay leaves
► 1 stick of cinnamon
► 3 tomatoes, peeled and cut into quarters
► 1 tsp tomato paste
► 2 cups boiling water
► olive oil
► optional: feta or grated parmesan cheese
*Directions*
_Brown the lamb shanks_
► Heat 3 tbsp olive oil to a frying pan.
► Season your lamb shanks with salt and pepper
► Brown the lamb shanks on all sides
_Sauté your onions and garlic_
► Lightly sauté your onions in olive oil in your Dutch oven until they become golden brown.
► Add the garlic slices and sauté for a minute or two.
_Blend your tomatoes_
► Blend the tomatoes and tomato paste in a food processor
_Preheat your oven_
► Preheat your oven to 375 degrees F. Tip: _if you are cooking outside_, 375 degree F with a 12” Dutch oven should require about nine charcoal briquettes under the Dutch oven and eighteen on the lid. You can use this coal-temperature conversion chart if you have a different size Dutch oven:
_Build your dish_
► Mix the tomato sauce into the Dutch oven with the sautéed onions and garlic
► Bring the tomato sauce to a boil, add boiling water, and bring it again to a boil
► add salt, pepper, and bay leaves, and cinnamon stick. Let it simmer a few minutes (until the meat has browned)
► add the fresh oregano and rosemary
► add the lamb shanks
_Roasting_
► Roast the lamb and tomato sauce covered for 1 hour and 15 minutes.
_Sauté the orzo pasta_
► After the lamb has baked for one hour (so 15 minutes before you should take the lamb out out), sauté the orzo pasta in olive oil. This is Nancy’s special tip for preventing the Orzo from getting mushy when you bake it in the tomato sauce.
_Add the orzo to the pot_
► After the lamb has baked for one hour and 15 minutes, mix in the orzo
_Continue baking_
► Bake the lamb with the orzo covered for 15 minutes, and uncovered for the last 15 minutes.
_If you are cooking outside_, for the last 15 minutes move your coals from the bottom to the top of your Dutch oven.
► Optional when you are serving your dish: sprinkle feta cheese or grated parmesan on top
Enjoy! Opa!
@nancysmediterraneankitchen
Keywords: #mediterraneanrecipe, #mediterraneanrecipes , #greekfood, #greekfoods, #GreekFestival, #castironcooking, #dutchovenrecipies, #dutchoven
Greek Style Lamb Shank with Orzo
This video was created in partnership with the American Lamb Board.
This amazing Greek-Style Lamb shank is seared and braised in a delicious Greek tomato sauce with spice and herbs and served over orzo pasta. Once you try this recipe, it will quickly become one of your favorites.
Greek-style lamb is lamb shanks that are seared and slow braised in a Greek tomato sauce until tender and fall off the bone. The sauce is the most essential part of the dish as it is used to infuse its flavor into the lamb while cooking it. While this isn’t an incredibly well-known dish, it is commonly served at Greek restaurants.
This is a dish that my dad and I love and always order when we visit Pegasus in Greek Town, Detroit. The flavors in the light tomato sauce are delicious and do a fantastic job of flavoring the entire dish. While I served the lamb shank over orzo, it can also be served with Greek-Style rice.
PRINT OF THIS RECIPE AT:
Ingredients for this recipe:
• 4 lamb shanks
• ½ cup olive oil
• 1 peeled and finely grated yellow onion
• 1 rib of finely grated celery
• 1 peeled and finely grated carrot
• 4 finely grated garlic cloves
• 1 cup red wine
• 2 28-ounce cans whole peeled tomatoes crushed by hand
• 2 teaspoons dry oregano
• 1 teaspoon dry thyme
• 1 cinnamon stick
• 8 all-spice berries
• 1 pound orzo
• sea salt and pepper to taste
• optional chopped fresh oregano, thyme, and parsley for garnish
YIOUVETSI Lamb with Orzo By Chef Alexia - Greekrecipes.tv
Yiouvetsi is one of the most well known dishes in Greek restaurants in the US usually served with Lamb Shank. Where I come from we make this dish with cubes of Beef, Lamb or Chicken. The basis of the aromatic tomato sauce and the orzo is the same but you will get a complete different taste due to the meat used. You can also prepare it with no meat for a vegan version as this tomato sauce is so rich that it will be equally enjoyable. For a Low Carb option try this with High Protein Orzo found in supermarkets. Enjoy!
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Greek Lamb with Risoni | Everyday Gourmet S9 EP88
As seen on Everyday Gourmet.