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Youvetsi: Greek Lamb Shanks with Orzo

The simple flavours of this traditional Greek dish is outstanding – you’re going to serve this one for years to come.

Youvetsi: Greek Lamb Shanks with Orzo
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You Will Need:

  • 2 kg lamb shanks (about 4 hind quarter shanks)
  • 3 T (45 ml) olive oil
  • 1 T (15 ml) Ina Paarman’s Lemon & Black Pepper Seasoning to taste
  • 2 T (30 ml) dried origanum
  • 5-6 medium-size ripe tomatoes, chopped
  • 2 medium lemons, skin grated zest and juice squeezed
  • 4 garlic cloves, peeled and sliced
  • 5 cups (1,25 liter) hot water
  • 3 x 25 g Ina Paarman’s Liquid Chicken Stock
  • 1 cup (250 ml) white wine (or replace with more water)
  • 500 g orzo / rosmarino / risoni pasta, uncooked
  • 2 rounds feta cheese, crumbled (optional)
  • a handful chopped parsley
  • 2 kg lamb shanks (about 4 hind quarter shanks)
  • 3 T (45 ml) olive oil
  • 1 T (15 ml) Ina Paarman’s Lemon & Black Pepper Seasoning to taste
  • 2 T (30 ml) dried origanum
  • 5-6 medium-size ripe tomatoes, chopped
  • 2 medium lemons, skin grated zest and juice squeezed
  • 4 garlic cloves, peeled and sliced
  • 5 cups (1,25 liter) hot water
  • 3 x 25 g Ina Paarman’s Liquid Chicken Stock
  • 1 cup (250 ml) white wine (or replace with more water)
  • 500 g orzo / rosmarino / risoni pasta, uncooked
  • 2 rounds feta cheese, crumbled (optional)
  • a handful chopped parsley
You Will Need You Will Need
Season Shanks & Par-Roast Season Shanks & Par-Roast
Add Tomato, etc. & Roast for 3 Hours Add Tomato, etc. & Roast for 3 Hours
Remove Shanks & Add Liquids Remove Shanks & Add Liquids
Cook Pasta on Stove Top Cook Pasta on Stove Top
Return Meat Return Meat

Method:

Preheat the oven to 220 °C.

In a metal oven roaster, drizzle the shanks with olive oil and season with the Lemon & Black Pepper Seasoning and origanum.

Roast open for 15 minutes.

Remove from the oven and turn the heat down to 150 °C.

Remove the shanks from the roaster, then add the chopped tomatoes, lemon zest and juice, and garlic.

Stir and arrange evenly, add the shanks back on top of the mixture.

Roast open for another 3 hours, until the meat is very tender and starts to fall from the bone.

Remove the casserole from the oven and remove the shanks from the casserole (set them aside and cover with foil to keep warm).

Add the water, stock and wine and stir, then place the casserole over medium heat on the stove top.

When the liquid starts to simmer, add the pasta and stir, then cook for about 12 minutes or until the pasta is just tender (the pasta will continue to soften and absorb more liquid on standing).

Remove from the heat, add the shanks back into the casserole, sprinkle some crumbled feta all over.

Cover with a lid to rest for 10 minutes.

Serve warm, garnished with parsley.

Youvetsi: Greek Lamb Shanks with Orzo

The simple flavours of this traditional Greek dish is outstanding – you’re going to serve this one for years to come.

Youvetsi: Greek Lamb Shanks with Orzo

You Will Need:

  • 2 kg lamb shanks (about 4 hind quarter shanks)
  • 3 T (45 ml) olive oil
  • 1 T (15 ml) Ina Paarman’s Lemon & Black Pepper Seasoning to taste
  • 2 T (30 ml) dried origanum
  • 5-6 medium-size ripe tomatoes, chopped
  • 2 medium lemons, skin grated zest and juice squeezed
  • 4 garlic cloves, peeled and sliced
  • 5 cups (1,25 liter) hot water
  • 3 x 25 g Ina Paarman’s Liquid Chicken Stock
  • 1 cup (250 ml) white wine (or replace with more water)
  • 500 g orzo / rosmarino / risoni pasta, uncooked
  • 2 rounds feta cheese, crumbled (optional)
  • a handful chopped parsley

Method:

Preheat the oven to 220 °C.

In a metal oven roaster, drizzle the shanks with olive oil and season with the Lemon & Black Pepper Seasoning and origanum.

Roast open for 15 minutes.

Remove from the oven and turn the heat down to 150 °C.

Remove the shanks from the roaster, then add the chopped tomatoes, lemon zest and juice, and garlic.

Stir and arrange evenly, add the shanks back on top of the mixture.

Roast open for another 3 hours, until the meat is very tender and starts to fall from the bone.

Remove the casserole from the oven and remove the shanks from the casserole (set them aside and cover with foil to keep warm).

Add the water, stock and wine and stir, then place the casserole over medium heat on the stove top.

When the liquid starts to simmer, add the pasta and stir, then cook for about 12 minutes or until the pasta is just tender (the pasta will continue to soften and absorb more liquid on standing).

Remove from the heat, add the shanks back into the casserole, sprinkle some crumbled feta all over.

Cover with a lid to rest for 10 minutes.

Serve warm, garnished with parsley.

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