Lamb Shank Yiouvetsi
Yiouvetsi is a traditional Greek dish made throughout all regions of Greece, and something that I’ve grown up eating for as long as I can remember. It is traditionally made with lamb, chicken or beef and it is best to use a cut of meat on the bone to develop a wonderful rich flavour. My favourite cut of meat to use is lamb shanks, which when cooked are tender and flavoursome.
The wonderful thing about Yiouvetsi is that you only need a few great quality ingredients to create a meal that is hearty, comforting and packed with flavour. You can use fresh tomatoes instead of tinned ones, which I often do in Summer when they are sweet and ripe, however I have written this recipe using tinned tomatoes so that you can enjoy making it all year round.
Rather than boiling the pasta separately, the kritharaki pasta is cooked directly in the sauce, and baked in the oven, which gives it the most amazing flavour and texture. This has to be one of my absolute favourite dishes to eat when I feel like something comforting and nourishing. It brings me so much joy sharing one of my favourite childhood recipes with you, I hope that it becomes one of your favourite recipes too.
INGREDIENTS FOR LAMB SHANK YIOUVETSI
Serves 4-6
½ cup extra virgin olive oil
1 small brown onion, diced
4 lamb shanks
400g finely chopped tin tomatoes (or ripe fresh tomatoes)
1 tablespoon tomato paste
2 teaspoons salt
1 teaspoon cracked pepper
4 cloves garlic, chopped finely
Extra salt, for seasoning
500g Kritharaki pasta (orzo or risoni pasta)
Grated Kefalograviera, Parmesan or Pecorino, to serve
INSTRUCTIONS FOR MAKING LAMB SHANK YIOUVETSI
1. Use a large, heavy based saucepan for this recipe, with enough room for the lamb shanks to be cooked in one layer. Heat the olive oil in a pan over high heat. Add the lamb shanks. Cook on one side for 2 minutes or until lightly browned, turn them over and cook for a further 2 minutes. Remove the shanks from the pan and set aside.
2. Reduce the heat to medium. Add the onions to the saucepan and cook for 2 minutes, stirring occasionally. Add the gralic and cook for a further minute. Add the chopped tomatoes, tomato paste, salt and cracked pepper and stir. Return the lamb shanks to the pan and coat with the sauce.
3. Icrease the heat to high. Add 6 cups of boiling water to the saucepan. Bring the sauce to the boil, then reduce the heat to a gentle simmer. Cook for 1.5 – 2 hours, or until the lamb shanks are tender.
4. Preheat the oven to 200 degrees Celsius. Remove the lamb shanks from the saucepan and set aside. If the saucepan fits in your oven, you can leave the sauce in there. Alternatively, transfer the sauce to a large baking tray. There should be approximately 5-6 cups of sauce. Add 3 cups of boiling water to the saucepan or baking tray and season with salt. Add the kritharaki pasta and stir well. Place the saucepan or baking tray in the oven and cook for 10 minutes. Remove from the oven and stir, then place the lamb shanks gently into the saucepan baking tray. Return to the oven and cook until all the liquid has mostly absorbed, approximately 15 minutes (or longer if necessary).
Serve immediately while still hot, with grated cheese.
Note: The sauce can be prepared ahead of time, up until just before the orzo is added.