Lamb Youvetsi

A person holds a platter of braised lamb shanks served over orzo pasta with tomato sauce and fresh parsley. A bunch of tomatoes sits in the background.

Lamb Youvetsi is a Greek main dish of bone-in lamb shanks slowly braised with tomatoes, red wine, pearl onions, and warm spices, then finished with orzo in the same Dutch oven. Serve the tender lamb and rich tomato braising sauce with parsley and grated mizithra or Parmesan.

Course Main Course

Cuisine Greek

Keyword lamb

Prep Time 10

Cook Time 2 20

Total Time 2 30

Servings

Calories 918kcal

Author Maria Koutsogiannis

Ingredients

For the lamb shanks

4 lamb shanks, about 1600g total for 4 shanks
¼ cup extra-virgin olive oil
salt and pepper
3 cups pearl onions, peeled
4 garlic cloves, minced
1 tsp dried oregano
1 tsp paprika
2 tsp garlic powder
½ tsp ground all spice
2 cinnamon sticks (or 1/2 tsp ground cinnamon)
1 tsp kosher salt
½ tsp ground pepper
2 bay leaves
1 cup red wine
1 tbsp tomato paste
1 tsp sugar
6 cups beef broth (or substitute with chicken broth)
6 Del Fresco tomatoes, chopped (about 6 cups chopped)

For the orzo

1 ½ cups dry orzo
More broth if needed

Garnishes

fresh parsley leaves
freshly grated mizithra or parmesan cheese

Instructions

Season the lamb shanks well with salt and pepper.
Preheat the oven to 350F.
Heat the 1/4 cup of olive oil in a large dutch oven over medium high heat. When the oil is hot add the lamb shanks to the put and sear until well browned on all 4 sides.
Once browned, remove the lamb shanks to a plate or bowl and set aside.
Add the onions and cook over medium heat, stirring often, about 5-7 minutes until softened and starting to brown.
Add the garlic and cook 1-2 minutes until fragrant.
Next, add the dried oregano, paprika, garlic powder, ground all spice, cinnamon sticks (or ground cinnamon), salt, pepper and bay leaves and mix to combine.
Deglaze with the wine, scraping up any browned bits from the bottom of the pot and let cook until it reduces slightly, 3-4 minutes. Add the tomato paste and sugar and cook, stirring the whole time, for 1 minute.
Then add the broth and chopped tomatoes and stir to combine.
Place the lamb shanks back in the pot and bring to a simmer over medium-high heat. Turn to medium-low and let simmer for 10 minutes and then turn off the heat. Cover the pot with a lid, and bake in the oven at 350F for 1 hour 45 minutes.
Then, remove the lid and stir in the orzo in and around the lamb shanks. Bake for 15 to 20 minutes more, until the orzo is cooked and the lamb shanks are very tender.
Check on them periodically through the cooking process in case you need to add more broth (the liquid will have reduced by ¼-⅓ by the time they’re done) or until they are tender enough to fall off the bone.
Before serving, remove the bay leaves.
To serve, scoop out orzo onto a plate or low bowl and add the lamb shanks on top with some of the braising liquid. Garnish with fresh parsley and freshly grated mizithra or parmesan cheese.

Notes

A red wine like a cabernet sauvignon, merlot, shiraz or a Greek red wine will work for this recipe.
If you don't use wine in your cooking, substitute with an equal amount of beef broth.
If you like this recipe, try our Greek-Style Braised Lamb Shanks

Nutrition