Youvetsi Recipe (Greek Lamb Stew with Orzo)

• servings: 6 servings
• active time: 20 minutes
• total time: 2 hours 20 minutes

Ingredients

2½ lbs (1.1 kg) lamb shoulder or leg, cut into chunks

1 large onion, finely chopped

3 garlic cloves, minced

1 cinnamon stick

1 bay leaf

½ cup dry red wine

1 (28 oz / 800g) can San Marzano tomatoes, crushed

1 tbsp tomato paste (optional)

1 tsp sugar (optional)

3 tbsp olive oil

Salt and black pepper to taste

2½ cups hot water or beef broth (more as needed)

1½ cups orzo pasta (kritharaki)

Additional broth or water as needed

Feta cheese, crumbled

Extra virgin olive oil

Fresh parsley (optional)

Directions

Heat olive oil in a large pot over medium-high. Brown lamb on all sides, 6–8 minutes. Remove and set aside.

Add onion and sauté until soft, about 5 minutes. Stir in garlic, cinnamon stick, and bay leaf.

Pour in red wine to deglaze; simmer 2 minutes. Add tomatoes, tomato paste, sugar, and 2½ cups broth or water. Return lamb to the pot.

Bring to a boil, then lower heat. Cover and simmer for 1.5–2 hours until the lamb is very tender.

Remove lid. Stir in orzo and a bit more hot water if needed to just cover pasta. Cook uncovered, stirring occasionally, 15–18 minutes until orzo is tender.

Discard cinnamon and bay leaf. Let rest for 5–10 minutes.

Serve warm, garnished with feta, olive oil, and parsley.

Nutrition

• Calories: 520
• Total Fat: 22g
• Sodium: 590mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Total Sugars: 6g
• Protein: 36g