Lamb shank “Youvetsi” baked with orzo pasta in a cast-iron Dutch oven

A plate of Lamb shank “Youvetsi” will definitely be one of the highlights of your visit to a Greek festival or a trip to Greece. You can use Nancy’s recipe in your kitchen or your campground to bring all the amazing flavors home with you!
Special Cookware featured in this video & Amazon Affiliate shopping links
► 12” / 6 Quart (enameled) Cast Iron Dutch oven: amzn.to/426I2iP
If you don’t have a Dutch oven, you can substitute a baking dish covered with wax paper and aluminum foil
► Food processor: amzn.to/3LFv1Ht
► (Cast Iron) Skillet: amzn.to/3LFvJV9
► 8 quart Cast-iron or Ceramic Dutch Oven: amzn.to/3VkU4TC
► Shop for a Kitchen Knife set: amzn.to/3VpYFUv
► If you are cooking outside with charcoal: 27 charcoal briquettes
Serving Size 2-4 people
Ingredients
► 4 Lamb shanks
► 1 large onion, chopped
► 4 cloves garlic, sliced small
► 1 cup orzo pasta
► fresh oregano
► fresh rosemary
► salt
► pepper
► 2 bay leaves
► 1 stick of cinnamon
► 3 tomatoes, peeled and cut into quarters
► 1 tsp tomato paste
► 2 cups boiling water
► olive oil
► optional: feta or grated parmesan cheese
Directions
Brown the lamb shanks
► Heat 3 tbsp olive oil to a frying pan.
► Season your lamb shanks with salt and pepper
► Brown the lamb shanks on all sides
Sauté your onions and garlic
► Lightly sauté your onions in olive oil in your Dutch oven until they become golden brown.
► Add the garlic slices and sauté for a minute or two.
Blend your tomatoes
► Blend the tomatoes and tomato paste in a food processor
Preheat your oven
► Preheat your oven to 375 degrees F. Tip: _if you are cooking outside_, 375 degree F with a 12” Dutch oven should require about nine charcoal briquettes under the Dutch oven and eighteen on the lid. You can use this coal-temperature conversion chart if you have a different size Dutch oven:
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Build your dish
► Mix the tomato sauce into the Dutch oven with the sautéed onions and garlic
► Bring the tomato sauce to a boil, add boiling water, and bring it again to a boil
► add salt, pepper, and bay leaves, and cinnamon stick. Let it simmer a few minutes (until the meat has browned)
► add the fresh oregano and rosemary
► add the lamb shanks
Roasting
► Roast the lamb and tomato sauce covered for 1 hour and 15 minutes.
Sauté the orzo pasta
► After the lamb has baked for one hour (so 15 minutes before you should take the lamb out out), sauté the orzo pasta in olive oil. This is Nancy’s special tip for preventing the Orzo from getting mushy when you bake it in the tomato sauce.
Add the orzo to the pot
► After the lamb has baked for one hour and 15 minutes, mix in the orzo
Continue baking
► Bake the lamb with the orzo covered for 15 minutes, and uncovered for the last 15 minutes.
_If you are cooking outside_, for the last 15 minutes move your coals from the bottom to the top of your Dutch oven.
► Optional when you are serving your dish: sprinkle feta cheese or grated parmesan on top
Enjoy! Opa!
‪@nancysmediterraneankitchen‬
Keywords: #mediterraneanrecipe, #mediterraneanrecipes , #greekfood, #greekfoods, #GreekFestival, #castironcooking, #dutchovenrecipies, #dutchoven