Lamb shank youvetsi recipe with beef

I screamed like Fred Flintstone after i saw how big these lamb shanks! These were enormous. Huge. Think &"meat on steroids&". (Although You can be assured these were organic and sampled as &"real lamb&" should).

I prepared the lamb utilizing a Greek recipe known as &"giouvetsi &" or youvetsi .

Cooking Giouvetsi or Youvetsi

Giouvetsi is typically baked in clay containers and could be made using either chicken or beef. The meat is braised for several hrs using a number of spices and tomato plants. Within the final stages of cooking you set some grain formed pasta (orzo) or hilopites (Greek homemade dried pasta) which in turn cooks within the tomato/stock sauce. I'd some pre-cooked lentils laying about within the fridge which i didn’t wish to waste and added them combined with the orzo.

10 mins later I had been sitting lower to some very hearty, comforting and warm meal. (the truth is I had been eating this for 2 days-I'd lots of leftovers).

It’s just a little much like my cinnamon braised lamb shanks recipe. however’ve added a couple of more spices for this lamb giouvetsi and cooked everything within the one pot.

P.S. I shot these photos quite bare to actually make that lamb shank stick out.

Lamb Giouvetsi or Youvetsi Recipe

• 2 large lamb shanks (or 4 maller ones)
• essential olive oil
• 1 onion, finely diced
• 2 stalks of celery, finely diced
• 1 medium carrot, finely diced
• 2 cloves of garlic clove, minced
• 400 grams of pureed tomato plants
• 1 tablespoons of of tomato paste
• 2 glasses of water
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground cloves
• 1 teaspoon of ground turmeric
• 1 teaspoon of ground cumin
• pepper and salt to taste
• 1 and ½ glasses of orzo
• 1 cup of pre cooked lentils (optional)
• grated cheese (Kefalotyri, Parmesan, Romano)

1. Wash and clean your lamb shanks. Pat dry having a paper towel to get rid of all moisture.
2. Heat just a little essential olive oil to some large surefire pot and add go to brown your lamb shanks until they're lovely and caramelised. Once browned remove and hang aside.
3. Within the same pot incorperate your onions, garlic clove, celery and carrot and prepare until translucent. Add some tomato plants, tomato paste, all of the spices, water and season well.
4. Put the browned lamb shanks into the tomato mixture and permit the mix arrive at a boil.
5. Transfer your oven proof surefire pot for an oven (pre heated to 170 deg C). Cover and permit the lamb shanks to prepare for approximately 2-2.5 hrs. (they must be "falling the bone").
6. Ten mins just before serving incorperate your orzo and lentils if using.
7. The dish is prepared once the pasta has cooked and also the liquid continues to be absorbed.
8. Let it rest for any couple of minutes after which serve together with your cheese of preference.