Imported from Instagram

The Best Lamb Giouvetsi

Name: The Best Lamb Giouvetsi
Prep time: 20 min
Cook time: 220 min
Total time: 240 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1.2 kg Bone-in lamb shoulder (Bone-in; source gives a range of 1.2–1.5 kg.); Salt (To taste; season the lamb generously and adjust again before serving.); Black pepper (To taste; season the lamb generously and adjust again before serving.); 2 tbsp Olive oil; 1 Red onion (Finely chopped.); 3 cloves Garlic (Grated or crushed.); 30 g Tomato purée; 500 ml Passata; 200 ml Red wine; 1 tsp Cinnamon stick (Use either 1 cinnamon stick or 1 tsp ground cinnamon.); 1 tsp Paprika; 2 Bay leaves; 1.4 L Hot chicken stock (Made with 2 chicken stock cubes; use 500 ml for the lamb braise and the remaining 900 ml for the orzo.); 2 Chicken stock cubes (Used to make the hot chicken stock.); 500 g Orzo; Kefalotyri or Parmesan (Grated, to serve; use either cheese.)

Recipe by Marina Georgallides @chefmarinie · Instagram

Imported by Theodore Carter on SeeMeCook

Greek giouvetsi with lamb shoulder slow-braised until fall-apart tender in a rich tomato and red-wine sauce, then baked with orzo until tender. Finished with grated Kefalotyri or Parmesan.

6 servings240 minGreek

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Ingredients

1.2 kg Bone-in lamb shoulder (Bone-in; source gives a range of 1.2–1.5 kg.)
Salt (To taste; season the lamb generously and adjust again before serving.)
Black pepper (To taste; season the lamb generously and adjust again before serving.)
2 tbsp Olive oil
1 Red onion (Finely chopped.)
3 cloves Garlic (Grated or crushed.)
30 g Tomato purée
500 ml Passata
200 ml Red wine
1 tsp Cinnamon stick (Use either 1 cinnamon stick or 1 tsp ground cinnamon.)
1 tsp Paprika
2 Bay leaves
1.4 L Hot chicken stock (Made with 2 chicken stock cubes; use 500 ml for the lamb braise and the remaining 900 ml for the orzo.)
2 Chicken stock cubes (Used to make the hot chicken stock.)
500 g Orzo
Kefalotyri or Parmesan (Grated, to serve; use either cheese.)

Steps

1
Preheat the oven to 160°C fan. Season the lamb generously with salt and black pepper.
2
Heat the olive oil in a large frying pan or casserole over medium-high heat. Sear the lamb on all sides until deeply golden, about 10 minutes in total. Remove the lamb and set it aside.
3
In the same pan, add the finely chopped red onion and cook for 3–4 minutes, until softened.
4
Add the tomato purée and grated or crushed garlic. Cook for 1 minute.
5
Add the passata, red wine, cinnamon (either a stick or ground), paprika, bay leaves, and 500 ml of the hot chicken stock. Stir well and bring the mixture to a gentle simmer.
6
Place the lamb in a large baking dish and carefully pour the braising liquid over it. Cover tightly with two sheets of parchment paper and bake for 3 hours, turning the lamb halfway through.
7
Remove the lamb from the baking dish. Stir the orzo through the braising liquid, then pour in the remaining 900 ml hot chicken stock and mix well.
8
Nestle the lamb back into the dish. If desired, cut it into smaller chunks, then spoon some of the braising liquid over it.
9
Return the dish to the oven uncovered and bake for 30 minutes, until the orzo is tender and the lamb is fall-apart tender.
10
Season to taste and finish generously with grated Kefalotyri or Parmesan before serving.

Notes

The source specifies 5–6 servings and approximately 3½ hours total cooking time. Salt, pepper, and finishing cheese are unquantified. The source does not specify the amount of cheese to serve.