Greek Style Lamb Shank with Orzo
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- čas přidán 21. 08. 2024
- This video was created in partnership with the American Lamb Board.
This amazing Greek-Style Lamb shank is seared and braised in a delicious Greek tomato sauce with spice and herbs and served over orzo pasta. Once you try this recipe, it will quickly become one of your favorites.
Greek-style lamb is lamb shanks that are seared and slow braised in a Greek tomato sauce until tender and fall off the bone. The sauce is the most essential part of the dish as it is used to infuse its flavor into the lamb while cooking it. While this isn’t an incredibly well-known dish, it is commonly served at Greek restaurants.
This is a dish that my dad and I love and always order when we visit Pegasus in Greek Town, Detroit. The flavors in the light tomato sauce are delicious and do a fantastic job of flavoring the entire dish. While I served the lamb shank over orzo, it can also be served with Greek-Style rice.
PRINT OF THIS RECIPE AT: www.billyparis...
Ingredients for this recipe:
• 4 lamb shanks
• ½ cup olive oil
• 1 peeled and finely grated yellow onion
• 1 rib of finely grated celery
• 1 peeled and finely grated carrot
• 4 finely grated garlic cloves
• 1 cup red wine
• 2 28-ounce cans whole peeled tomatoes crushed by hand
• 2 teaspoons dry oregano
• 1 teaspoon dry thyme
• 1 cinnamon stick
• 8 all-spice berries
• 1 pound orzo
• sea salt and pepper to taste
• optional chopped fresh oregano, thyme, and parsley for garnish
As a Greek I would put the orzo to the sauce with the lamb. It would be overcooked blah blah blah but the flavor would be even greater as the pasta would absorb the sauce. That is how we make "kritharaki kokkinisto" orzo in red sauce.
Do you really think he is listening to you. getting money for doing this, even though you might know better, I am here because I am looking for an awesome recipe
I'm not Greek Black American, and I'm all over this, and Lord have mercy it was good m. Your channel is my new hangout spot
You can’t go wrong slow cooking or braising meat. This looks delicious. And I even thought for a minute there that I could smell it.
I was given a recipe for a Greek dish called Kapama, by the wife of the Greek Orthodox church in Spokane, Washington. It is to die for and includes as your recipe does, garlic, cinnamon, Allspice, and Burgundy. Every time I make it, the aroma fills our apartment and the hallway. Neighbors knock and ask what I'm cooking that smells so incredible.
Every year the church holds a festival and the streets around the entire block are closed to cars. They make 600 pounds of Kapama and serve it over Orzo in browned butter with Myzithra cheese, green beans, and a Greek salad. They sell out every time. Next time you make your dish Chef, try finishing the Orzo in browned butter. I don't care for Myzithra cheese so I use a fine grating of Asiago. Heaven!!!
I love myzthra cheese as well....so inspired. Thanks. Our local Greek Orthodox church has a Greek festival in June. Great food. Lots of dancing.
Orzo is so underrated. I would finish it with shallots and kalamata olives in the pan
Wow, the reason i was looking for this recipe was because of having it at pegasus. Can't wait to make it this weekend.
No wonder why I dig your style Chef! You’ve got that 313 blood in you! Appreciate you!
good to see an American who doesnt use onion- and garlic powder in every dish
Hmm...for Easter dinner. YUMMY.
It actually reminds me of two different traditional Greek recipes (giouvetsi and kokkinisto), none of which is typically made with lamb, but nevertheless its a good idea and an interesting recipe. I'd say that if you cook the orzo inside the tomato sauce it'd be even better.
Mmmmm this looks so delicious it’s making me hungry😋😋😋
Amazing and soooo delicious!
Well done. Looking forward to this
This is all I ever ordered at Pegasus in Greektown
Have had the lamb at Pegasus in Greek Town a lot. Thanks for the recipe
Great recipe, I do a similar one except I grind the onion, garlic, carrots and celery in a small food processor and cook in a flat sytle crock pot for about 4 hrs. on medium unitl it just simmers. Thanks
I love your channel dude! How about chicken tiki masala?!? Your take on it. I made it myself sometime back. It came out absolutely delicious!
Thank you for all the constant!!
amazing 😍😍
Can I use beef shank/shin. I wonder how it would taste like
Pegasus is great, but I REALLY miss New Hella's Cafe!
What would be the drawbacks of using the same darkened lamb oil to do the mirepoix?
How much in your state does lamb chops cost, because in my state I would have to sell my six children 2 lb of lamb chops, I noticed that you're not answering anybody's question what is a different alternative versus lamb chops
So just to be clear, you want me to provide you a lamb alternative, which I haven’t tested myself, on a lamb recipe that is sponsored by the American lamb board?
Should’ve stuck with a water appropriate oil for frying like canola oil or peanut oil
If I make this the day before, what’s the best way to reheat this before serving?!
I made this today and it was good but I think the 350 may be too high. Next time I may do it for 300 F because 350 caused the sauce to dry out a little.
Were you 350 bake or convection?
@@ChefBillyParisi Thanks for reply. I have bake. I did heat the tomato sauce before I put it in oven and I only had 2 compared to 4. But will definitely add this to my rotation.
You should of half cooked the orzo then finish it in the tomato sauce with lamb shanks in oven. That's what I do
lemon juice
455 milliliters of olive oil is half a quart. I'm not sure what he meant ... and the amount he used looks like a lot more than 3 tablespoons too.
I’ll add mint and parsley to the orzo.
Nah nah mint?
oh yeah...mint is perfect with lamb🎉
I tried searing an onion for a long time at the lowest my cook top will go. After fifteen minutes or so, they've been completely black and bitter as death. I stirred almost constantly.
What did I do wrong?
... no need to add oil ... the lamb fat will render during the browning ... enough to caramelise the vegetables ...
You mean “than this?”
Why using a food processor when you can waste 15 minutes using a micro plane grater
I found a MORE flavorful way to make Lamb.
Use Beef, Pork or Chicken instead.
God, I hate Lamb!
Meh
I unsubscribed after reading your over-the-top video description. I know it’s standard CZcams-speak but I’m tired of the practice. Sound good? Bye bye.
Good riddance to ya