I screamed like Fred Flintstone when I saw the size of these lamb shanks! They were enormous — think “meat on steroids.” They were, however, organic and tasted exactly as real lamb should: rich, tender, and full of flavor.
I prepared the lamb using a traditional Greek method called giouvetsi (also spelled youvetsi). This dish is a comforting, slow-braised meal that combines succulent lamb with tomatoes, warm spices and orzo pasta so the whole dish becomes a rich, cohesive one-pot creation.
Cooking Giouvetsi
Giouvetsi is traditionally baked in earthenware or ovenproof pots and can be made with lamb, beef or even chicken. In this version I used lamb shanks and braised them slowly in a tomato-based sauce seasoned with fragrant spices. The low-and-slow braise turns the meat fork-tender while infusing the sauce with deep, meaty flavor.
Near the end of cooking I added orzo, a rice-shaped pasta, which cooks right in the sauce and absorbs its flavor. I also had some pre-cooked lentils in the fridge, so I stirred those in with the orzo to add texture and keep waste to a minimum. The orzo softens and soaks up the braise, creating a comforting base that pairs perfectly with the shredded meat.
Ten minutes after adding the pasta I sat down to a hearty, warming meal. It made enough for two generous servings and left me with satisfying leftovers for the next day, when the flavors had deepened even more.
If you enjoy warm spice notes you can compare this to a cinnamon-braised lamb shank recipe, but in this giouvetsi I used a blend of spices that complements the tomato base and the natural sweetness of the lamb. I chose to shoot the photos simply, letting the lamb shank be the star of the plate.
Recipe
Lamb Giouvetsi
Ingredients
- 2 lamb shanks (or 4 smaller ones)
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 celery stalks, finely diced
- 1 carrot, finely diced
- 2 cloves garlic, minced
- 400 g tomatoes (canned or fresh, chopped)
- 1 tablespoon tomato paste
- 2 cups water (or stock)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1½ cups orzo
- Grated cheese to serve (Kefalotyri, Parmesan or Romano)
- Optional: 1 cup cooked lentils
Instructions
- Wash and clean the lamb shanks. Pat them dry with paper towels to remove excess moisture.
- Heat the olive oil in a large ovenproof cast iron pot. Brown the lamb shanks on all sides until well caramelized, then remove and set aside.
- In the same pot, add the onion, garlic, celery and carrot. Cook until the vegetables are soft and translucent.
- Add the chopped tomatoes, tomato paste, cinnamon, cloves, cumin, water (or stock), and season with salt and pepper. Stir to combine.
- Return the browned lamb shanks to the pot, bring the mixture to a gentle boil, then cover.
- Transfer the covered pot to a preheated oven at 170°C (338°F) and braise for about 2 to 2½ hours, until the meat is falling off the bone and tender.
- About 10 minutes before serving, stir in the orzo and the cooked lentils if using. Cook on the stovetop or return briefly to the oven, until the orzo is tender and has absorbed most of the liquid.
- Remove from the oven, allow the dish to rest for a few minutes, then serve with grated cheese.
Notes
Pleasantly aromatic and deeply flavored, giouvetsi benefits from slow cooking. Leftovers are excellent; the flavors continue to develop overnight. The calorie estimate provided below is approximate and is based on two lamb shanks.
Nutrition
Calories: 855 kcal | Carbohydrates: 105 g | Protein: 57 g | Fat: 23 g | Saturated Fat: 5 g
This nutrition information is approximate and provided for convenience.
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