Lamb Yiouvesti

photo_michael_psilakisMakes 6 servings
Hands-on-time: 30 minutes
Total preparation time: 1 1/2 hours

18 cloves garlic, coarsely chopped
3 stalks celery, coarsely chopped
2 medium carrots, peeled and coarsely chopped
2 parsnips, peeled and coarsely chopped
2 all-purpose potatoes, peeled and coarsely chopped
2 sweet onions, coarsely chopped
Extra virgin olive oil
6 lamb shanks
1 cup red wine
1/2 cup tomato paste
1/4 cup red wine vinegar
3 tablespoons roasted garlic puree
5 bay leaves
2 teaspoons dried Greek oregano
2 sprigs fresh rosemary
6 sprigs fresh thyme
Kosher salt
Finely milled black pepper
1 pound orzo
2 tablespoons chopped fine herbs (dill, parsley, and mint)

Combine the garlic, celery, carrots, parsnips, potatoes, and onions in the bowl of a food processor; pulse to combine and set aside.

Heat a large braising pan over medium high heat, add enough olive oil to coat bottom of pan with oil. Add the lamb shanks and brown well on all sides; remove to a sheet pan. Add the chopped vegetables to the drippings in the pan and saute for 2 minutes. Add the wine and bring to a boil, stirring to deglaze the pan.

Add the lamb, tomato paste, vinegar, garlic puree, bay leaves, oregano, rosemary, thyme, and desired amount of salt and pepper; add enough water to cover the lamb. Bring to boil, reduce to low and cover leaving lid slightly ajar so steam can escape. Simmer for about 1 to 1 1/2 hours, until meat is tender.

Remove 2 cups of the braising liquid to a small saucepan. Add the orzo and enough water to completely cover. Cook according to package instructions.

To serve, divide the orzo onto 6 dinner plates. Top each with a lamb shank and some of the vegetables and sauce. Sprinkle each with some fine herbs and a drizzle of olive oil.

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Sara's Weeknight Meals is produced by Silver Plume Productions and WETA Washington, DC, and distributed by American Public Television (APT) to public broadcasting stations nationwide. Corporate funding is provided by Best Buy, Gallo and King Arthur Flour. |

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