Greek Fall-off the Bone Lamb Shanks (Braised in a delicious sauce)
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Ingredients
4 lamb shanks
1/4 cup olive oil
2 carrots
2 celery stalks
3-4 potatoes
1 onion
6 garlic cloves, grated
15-oz crushed tomatoes
3-4 tablespoons Balsamic vinegar
4-5 cups water or broth
1 and 1/2 teaspoon salt, or to taste
freshly cracked black pepper, to taste
1 heaping teaspoon dried oregano
2 rosemary sprigs
1 teaspoon ground cumin
2 Bay leaves
2-4 tablespoons fresh lemon juice
Instructions
Preheat the oven to 350 °F, 180 °C.
Season the lamb on both sides lightly with salt and pepper.
Place a cast-iron (enamel coated) pot over medium-high heat. Add olive oil and brown the lamb shanks on all sides. Do this in 1-2 batches. Set the lamb aside.
While the lamb is browning, prepare the vegetables. Peel and roughly chop the onion and potatoes. Chop the carrots and celery.
Add the vegetables to the pot with a pinch of salt and cook until golden. About 7-8 minutes over medium heat.
Add the garlic and warm through until fragrant.
Add the balsamic, tomato sauce, the herbs and spices. Place the lamb on top and cover with water or broth. Season with salt and pepper.
Place the lid on the pot and transfer to the preheated oven.
Allow the lamb to cook for about 3 hours or until the meat is tender and falling off the bone.
Carefully remove the lamb from the pot and set aside in a platter. Remove the vegetables as well. Taste the sauce and adjust the seasoning if needed.
Place the pot over medium-high heat and allow the sauce to reduce and thicken to your desired cinsistency. I like to mash a potato into the sauce at the beginning to help thicken it.
Add the lemon juice and either place the lamb back into the pot to warm through or serve the sauce on top.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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By: LowNotes
ORZO IN TOMATO SAUCE | Klitharaki | Greek Pasta
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I love a good one pot meal—these types of meals require little clean up. Enter Kritharaki, often referred to as manestra or orzo. Kritharaki has the aromatic smell of sautéed onions and garlic, a decadent tomato sauce spiced with oregano and cinnamon, and finishes with the addition of stirred in orzo that is cooked low and slow in the sauce. Though it requires minimal effort, I advise you to watch over the pot here and there, as the orzo can quickly thicken and stick to the bottom of the pot. This recipe will feed four to six people—I also would advise you to make a double or even a triple batch, because trust me, you will want more!
Prep Time:
5min
Total Time:
45min
Servings:
3-4
Good For:
Dinner/Lent
Ingredients
1⁄4 cup extra virgin olive oil
1 medium yellow onion, diced
4 cloves garlic, chopped
1 (28-ounce) cans tomato sauce
1⁄4 cup ketchup (optional)*
Salt and pepper, to taste
3 tablespoons dried oregano
1 teaspoon cinnamon
3 to 4 cups of water
1 cup vegetable broth
2 cups orzo (In Greek, kritharaki or manestra)
INSTRUCTIONS
1. In a large pot, heat the olive oil over medium heat and sauté the onions until translucent.
2. Season generously with salt, pepper, and oregano.
3. Add in the garlic and continue to sauté for 5 more minutes.
4. Add tomato sauce, ketchup or sugar (if using it - I don't), and vegetable broth to the pot.
5. After pouring the can of tomato sauce, fill up the can with water and pour that into the pot, too. No sauce goes to waste in a Greek household!
6. Season with cinnamon and a bit more oregano.
7. Lower the heat to low - medium and stir in the orzo.
8. Cover the pan with the lid (leave the lid off slightly) and allow to cook for about 20 - 25 minutes. Make sure you stir throughout - especially the bottom of the pan.
*Add water or vegetable broth if needed to cover the orzo. Check for flavor— add more salt, pepper, cinnamon or oregano if needed.***
9. When the orzo is soft, remove the lid and remove the pot from heat and allow it to stand for 10 minutes before serving.
10. Enjoy!
NOTES
If there are any leftovers, which I don't anticipate there being any, but if there are...add more liquid such as water or vegetable broth when re-heating.
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Lamb and Orzo Soup/Stew
Αρνί με κριθαράκι σούπα
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Video Produced by:
ITH Productions
Camera/Sound/Editing Robert M Reese
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Video Produced by:
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Camera/Sound/Editing Robert M Reese
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Baked Lamb & Feta Orzo | Funky Fresh Food
Really simple one pot recipe for lamb and pasta lovers everywhere! The addition of feta, aubergine and courgette gives it a lovely Mediterranean feel. To stay up to date with all my videos, please subscribe to my channel and follow me on twitter at @FunkyFreshFilm
Ingredients:
250g trimmed lamb cubes
3tbsp olive oil
1 leek
1 white onion
1 courgette
1 aubergine
3 cloves of garlic
600ml water
1 vegetable stock cube
large pinch of saffron
300g orzo
400g tin of tomatoes
1tbsp dried oregano
black pepper
100g feta
If you've enjoyed watching this recipe, or had a go at making it yourself, then please comment below and let me know what you think.