Description
A hearty Greek orzo stew is made with tender lamb, simmered in a tomato-red wine sauce and finished with orzo and feta. This stovetop lamb youvetsi is comforting, rich, and perfect for fall and winter.
Ingredients
Units
Scale
For the Lamb Stew
- 2 1/2 lbs (1.1 kg) lamb shoulder or leg, cut into chunks
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 cinnamon stick
- 1 bay leaf
- 1/2 cup dry red wine
- 1 (28 oz / 800g) can San Marzano tomatoes, crushed
- 1 tbsp tomato paste (optional)
- 1 tsp sugar (optional)
- 3 tbsp olive oil
- Salt and black pepper to taste
- 2 1/2 cups hot water or beef broth (more as needed)
For the Orzo
- 1 1/2 cups orzo pasta (kritharaki)
- Additional broth or water as needed
Garnish
- Feta cheese, crumbled
- Extra virgin olive oil
- Fresh parsley (optional)
Instructions
- Heat olive oil in a large pot over medium-high. Brown lamb on all sides, 6–8 minutes. Remove and set aside.
- Add onion and sauté until soft, about 5 minutes. Stir in garlic, cinnamon stick, and bay leaf.
- Pour in red wine to deglaze; simmer 2 minutes. Add tomatoes, tomato paste, sugar, and 2½ cups broth or water. Return lamb to the pot.
- Bring to a boil, then lower heat. Cover and simmer for 1.5–2 hours until the lamb is very tender.
- Remove lid. Stir in orzo and a bit more hot water if needed to just cover pasta. Cook uncovered, stirring occasionally, 15–18 minutes until orzo is tender.
- Discard cinnamon and bay leaf. Let rest for 5–10 minutes.
- Serve warm, garnished with feta, olive oil, and parsley.
Notes
- Orzo absorbs liquid fast—add extra hot broth if it thickens too much.
- Let stew rest before serving for better texture and flavor.
- For oven-baked variation, transfer to baking dish after step 4 and bake at 375°F for 30–40 minutes.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main dish
- Cuisine: Greek
Nutrition
- Calories: 520
- Sugar: 6g
- Sodium: 590mg
- Fat: 22g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g