FreshFast Lamb Shanks with Orzo
Tender, succulent lamb shanks that fall away at the bone, this recipe is ideal for cooler evenings. This recipe is at fresh.co.nz
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Greek Orzo with Feta & Olives: Ready in 30 mins!
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Ingredients
1/4 cup olive oil
1/2 red onion, finely chopped
3 garlic cloves, grated
2 cups orzo pasta
4 cups hot chicken or vegetable broth
1/4 cup lemon juice
2 roasted red peppers, chopped
1/2 cup frozen green peas
Kalamata olives, chopped
6 oz (150g) feta cheese, crumbled
1 tablespoon capers
1-2 tablespoons finely chopped parsley
Instructions
Heat a skillet over medium heat.
Add olive oil and onion and cook until soft and golden.
Add the garlic and heat until fragrant.
Add the orzo and cook until toasted.
Add the hot broth, 1-2 teaspoons salt, peas, roasted red peppers, olives, and lemon juice. Bring to a boil and reduce the heat to low. Simmer for 12 minutes.
Add the capers and and feta cheese, toss together. Warm through for 2-3 minutes.
Garnish with parsley and serve.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Lamb Stew with Orzo pasta | How to cook recipe
Lamb Stew with Orzo pasta How to Cook food recipe
In this video we cook a delicious Greek style of stew using lamb and Orzo pasta. The result is an easy to make and very tasty stew, with melt in your mouth pieces of lamb. All the ingredients are shown at the start of the video and you can see step-by-step instructions on how to prepare and cook the stew.
Thank you for watching my videos :)
Original Naked Chef
Greek Lamb & Orzo Youvetsi
Get the recipe here:
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
Preheat oven to 450 °F, 230 °C.
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.
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.
Once the lamb is browned, remove from oven. Reduce the oven's temperature to 375 °F, 190 °C.
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.
Remove from oven and taste the sauce. Adjust the seasoning if it needs more salt.
Bring 3 cups of water to a boil.
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.
Return the pan to the oven and bake at 425 °F, 220 °C for 15-20 minutes, covered with foil.
Remove foil and cook 10 minutes uncovered.
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.
Garnish with freshly chopped parsley, crumbled feta or grated parmesan cheese.
Enjoy! Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Yiayia's Giouvetsi recipe (Greek Beef stew with Orzo pasta)
Yiayia, sure, sure, you have all heard it before! But rest assured it is Yiayia's recipe, not my Yiayia's but my wife's! This simple recipe is worth the time to watch and learn and you don't have to be Greek to master it! I BTW am Polish! So if I can make a mean Giouvetsi, so can you!
If you have beef and orzo then you have no excuse not to make this!
If you are new to That was simple Please give us a LIKE! SHARE this channel with everyone, everywhere, and finally PLEASE SUBSCRIBE and click that bell to get future notifications the minute we post a new recipe! Thank You All!
#thatwassimple #giouvetsi #yiayiasgiouvetsi #greekbeeforzostew #beeforzostew #simpletecipes #makeittonight #Opagiouvetsi #greekrecipes #stewrecipes
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.