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
