Hello, friends! Today I’m sharing a very special dish with you: Giouvetsi with Lamb Shank, made with the finest kritharaki (a type of orzo pasta) from Trachia, Argolis. This hearty dish is full of rich flavors, perfect for a family gathering or a cozy meal on a chilly day.
Ingredients:
- 1 lamb shank (or lamb shoulder if you prefer), around 1-1.5 kg
- 500g kritharaki (or orzo if kritharaki is not available)
- 2 large onions, finely chopped
- 2 garlic cloves, minced
- 2 large tomatoes, grated (or 1 can of crushed tomatoes)
- 1 cup dry red wine (optional but adds great depth of flavor)
- 2 cups beef or lamb broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Olive oil for sautéing
- 1 tsp sugar (to balance the acidity of the tomatoes)
- Fresh parsley for garnish
Instructions:
Brown the lamb:
- Start by heating a generous amount of olive oil in a large pot or Dutch oven over medium-high heat.
- Season the lamb with salt and pepper, then brown it on all sides in the hot oil. This will lock in the flavor and give the lamb a beautiful golden color. Once browned, remove the lamb and set it aside.
Sauté the vegetables:
- In the same pot, add a little more oil if needed and sauté the chopped onions until they soften and become golden.
- Add the garlic and cook for another minute, until fragrant.
- Stir in the grated tomatoes (or canned tomatoes), followed by the red wine. Let it simmer for a few minutes to allow the alcohol to evaporate.
Simmer the lamb:
- Return the lamb to the pot, add the broth, and sprinkle in the oregano and thyme. Add a pinch of sugar to balance the acidity of the tomatoes.
- Bring everything to a gentle boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and falling off the bone. If necessary, add more broth or water during cooking to keep the lamb mostly submerged.
Cook the kritharaki:
- Once the lamb is tender, remove it from the pot. Use a fork to shred the meat into bite-sized pieces.
- Add the kritharaki to the broth in the pot and cook it according to the package instructions, usually around 15-20 minutes. Stir often to prevent the pasta from sticking to the bottom.
Combine the lamb and pasta:
- Once the kritharaki is cooked, return the shredded lamb to the pot and stir everything together. Let it simmer for another 5-10 minutes so the pasta can absorb all the delicious juices.
Garnish and serve:
- Serve the giouvetsi hot, garnished with fresh parsley. This dish pairs beautifully with a glass of dry red wine and some crusty bread to soak up the flavorful sauce.
Final Touch:
This giouvetsi with lamb is a true comfort dish, with tender lamb, rich broth, and perfectly cooked kritharaki. It’s a slice of Greek tradition from the beautiful region of Trachia, Argolis. I hope you enjoy making and sharing this delicious meal with your loved ones!
Καλή όρεξη!
This version brings the warmth of the dish to life, making it easy to follow and enjoyable for your readers!
