Lamb Youvetsi

Ingredients

• bone-in lamb shoulder, cut into 5 cm pieces1.2 kg
• olive oil4 tbsp
• yellow onion, finely chopped1
• garlic cloves, sliced4
• crushed tomatoes800 g
• tomato paste2 tbsp
• cinnamon stick1
• whole allspice berries4
• bay leaves2
• hot water or stock1 L
• orzo pasta400 g
• grated kefalotyri80 g
• salt and pepperto taste

Steps

1. 1

   Heat oven to 180°C.

2. 2

   Season and brown the lamb.

   Season the lamb generously and brown in olive oil in a heavy oven-safe pot over high heat, in batches, about 8 minutes total.

3. 3

   Soften onion and garlic.

   Lower the heat, add the onion and garlic, and soften for 4 minutes.

4. 4

   Toast tomato paste.

   Stir in the tomato paste and toast for 1 minute until it darkens.

5. 5

   Add tomatoes and spices, simmer.

   Add the crushed tomatoes, cinnamon, allspice, bay leaves, and 500 ml of the hot water. Bring to a simmer.

6. 6

   Braise lamb in oven.

   Cover and braise in the oven for 75 minutes, until the lamb pulls easily from the bone.

7. 7

   Add orzo and water, taste salt.

   Stir in the orzo and the remaining 500 ml of hot water. Taste for salt — the orzo will absorb everything.

8. 8

   Return uncovered to the oven.

   Return uncovered to the oven for 20 minutes, stirring once at the halfway mark.

9. 9

   Rest and garnish with kefalotyri.

   Rest 10 minutes, then shower generously with grated kefalotyri before serving.