Youvetsi (Greek Lamb Stew with Orzo) is one of my favorite comfort dishes from Greece. I slowly braise tender chunks of lamb in a rich tomato sauce and finish it with delicate orzo that absorbs every bit of flavor. The result is deeply savory, slightly aromatic from cinnamon and oregano, and incredibly satisfying.
Why You’ll Love This Recipe
I love how this recipe transforms simple ingredients into something truly special. The lamb becomes fall-apart tender after slow braising, and the orzo cooks directly in the sauce, soaking up all those bold Mediterranean flavors.
I also appreciate that this is a one-pot meal. I sear, simmer, and bake everything in the same Dutch oven, which makes cleanup easier. The balance of tomato, warm spices, and a hint of sweetness from pomegranate juice creates a dish that feels both rustic and elegant. It is perfect for family dinners or when I want to serve something comforting and impressive.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs lamb shoulder, cut into chunks
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 cup crushed tomatoes
2 tablespoons tomato paste
1/2 cup pomegranate juice
3 cups beef or lamb broth
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 bay leaf
Salt and freshly ground black pepper to taste
1 1/2 cups orzo pasta
1/4 cup grated Kefalotyri or Parmesan cheese
2 tablespoons fresh parsley, chopped
Directions
I start by preheating the oven to 350°F (175°C).
I season the lamb pieces generously with salt and pepper. In a large Dutch oven, I heat the olive oil over medium-high heat and sear the lamb in batches until browned on all sides. I remove the lamb and set it aside.
In the same pot, I sauté the chopped onion for about 4 to 5 minutes until softened, then stir in the garlic and cook for another 30 seconds. I add the tomato paste and cook it for a minute, stirring constantly to deepen its flavor.
I deglaze the pot with pomegranate juice, scraping up any browned bits from the bottom. Then I stir in the crushed tomatoes, broth, oregano, cinnamon, and bay leaf. I return the lamb to the pot and bring everything to a gentle simmer.
I cover the pot and transfer it to the oven to braise for 1 hour and 20 minutes, until the lamb is tender.
After that, I stir in the orzo, making sure it is fully submerged in the liquid. I return the pot to the oven uncovered and bake for another 20 minutes, until the orzo is tender and most of the liquid is absorbed.
Once done, I remove the bay leaf and let the dish rest for 5 minutes. I finish it with grated cheese and freshly chopped parsley before serving.
Servings and timing
Servings: 6 servings
Prep Time: 20 minutes
Cooking Time: 1 hour 40 minutes
Total Time: 2 hours
Calories: Approximately 520 kcal per serving
Variations
I sometimes swap lamb shoulder for beef chuck if I want a slightly different flavor profile. When I prefer a brighter finish, I add a squeeze of fresh lemon juice just before serving.
For a richer texture, I occasionally stir in a small knob of butter at the end. If I want to make the dish even more aromatic, I add a pinch of allspice along with the cinnamon. I also like experimenting with different hard cheeses on top when I do not have Kefalotyri on hand.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen beautifully overnight, making it even more delicious the next day.
When reheating, I add a splash of broth or water because the orzo continues to absorb liquid as it sits. I reheat it gently on the stovetop over medium-low heat or in the microwave, stirring occasionally to ensure even warming.
If I want to freeze it, I prefer to do so before adding the orzo, since pasta can become overly soft after thawing. I freeze the stew base for up to 2 months and cook fresh orzo when ready to serve.
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FAQs
Can I make Youvetsi ahead of time?
Yes, I often prepare it a day in advance. I find that the flavors become even richer after resting overnight in the refrigerator.
Can I cook this entirely on the stovetop?
I can simmer it gently on the stovetop instead of transferring it to the oven. I keep the heat low and stir occasionally to prevent sticking.
What cut of lamb works best?
I prefer lamb shoulder because it becomes tender and flavorful after slow braising. Lamb shank also works well if I want a more dramatic presentation.
Can I use a different type of pasta?
I can substitute small pasta shapes if I do not have orzo, but I make sure to adjust the liquid and cooking time as needed.
How do I know when the lamb is fully cooked?
I check that the lamb is fork-tender and easily pulls apart. That texture tells me it has braised long enough.
Conclusion
Youvetsi (Greek Lamb Stew with Orzo) is a timeless Greek comfort dish that I love making when I crave something hearty and deeply flavorful. The slow-braised lamb, rich tomato sauce, and tender orzo create a meal that feels both traditional and satisfying. Whenever I serve it, I feel like I am bringing a taste of Greece straight to my table.
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Youvetsi (Greek Lamb Stew with Orzo)
- Total Time: 2 hours
- Yield: 6 servings
- Diet: Halal
Description
Youvetsi is a classic Greek comfort dish featuring tender braised lamb simmered in a rich tomato sauce and finished with orzo that absorbs every bit of flavor. Warm spices and savory notes make this one-pot meal deeply satisfying and elegant.
Ingredients
2 lbs lamb shoulder, cut into chunks
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 cup crushed tomatoes
2 tablespoons tomato paste
1/2 cup pomegranate juice
3 cups beef or lamb broth
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 bay leaf
Salt and freshly ground black pepper to taste
1 1/2 cups orzo pasta
1/4 cup grated Kefalotyri or Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Season the lamb generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the lamb in batches until browned on all sides. Remove and set aside.
- In the same pot, sauté the chopped onion for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for 1 minute, stirring constantly.
- Deglaze with pomegranate juice, scraping up browned bits from the bottom. Stir in crushed tomatoes, broth, oregano, cinnamon, and bay leaf. Return the lamb to the pot and bring to a gentle simmer.
- Cover and transfer to the oven. Braise for 1 hour and 20 minutes, until the lamb is tender.
- Stir in the orzo, ensuring it is fully submerged. Return to the oven uncovered and bake for 20 minutes, until the orzo is tender and most of the liquid is absorbed.
- Remove the bay leaf and let rest for 5 minutes. Finish with grated cheese and chopped parsley before serving.
Notes
Beef chuck can be substituted for lamb shoulder.
Add a squeeze of fresh lemon juice before serving for a brighter flavor.
For extra richness, stir in a small knob of butter at the end.
A pinch of allspice can be added with the cinnamon for more warmth.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add a splash of broth or water when reheating to loosen the sauce.
Freeze the stew base without orzo for up to 2 months and cook fresh pasta when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Braise and Bake
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 115 mg
