Nigella Lawson's Greek Lamb Stew | Nigella Bites
Nigella teaches us how to make one of her weekend favourites; her hearty Greek lamb stew with pasta.
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Greek Fall-off the Bone Lamb Shanks (Braised in a delicious sauce)
Get the recipe here:
Ingredients
4 lamb shanks
1/4 cup olive oil
2 carrots
2 celery stalks
3-4 potatoes
1 onion
6 garlic cloves, grated
15-oz crushed tomatoes
3-4 tablespoons Balsamic vinegar
4-5 cups water or broth
1 and 1/2 teaspoon salt, or to taste
freshly cracked black pepper, to taste
1 heaping teaspoon dried oregano
2 rosemary sprigs
1 teaspoon ground cumin
2 Bay leaves
2-4 tablespoons fresh lemon juice
Instructions
Preheat the oven to 350 °F, 180 °C.
Season the lamb on both sides lightly with salt and pepper.
Place a cast-iron (enamel coated) pot over medium-high heat. Add olive oil and brown the lamb shanks on all sides. Do this in 1-2 batches. Set the lamb aside.
While the lamb is browning, prepare the vegetables. Peel and roughly chop the onion and potatoes. Chop the carrots and celery.
Add the vegetables to the pot with a pinch of salt and cook until golden. About 7-8 minutes over medium heat.
Add the garlic and warm through until fragrant.
Add the balsamic, tomato sauce, the herbs and spices. Place the lamb on top and cover with water or broth. Season with salt and pepper.
Place the lid on the pot and transfer to the preheated oven.
Allow the lamb to cook for about 3 hours or until the meat is tender and falling off the bone.
Carefully remove the lamb from the pot and set aside in a platter. Remove the vegetables as well. Taste the sauce and adjust the seasoning if needed.
Place the pot over medium-high heat and allow the sauce to reduce and thicken to your desired cinsistency. I like to mash a potato into the sauce at the beginning to help thicken it.
Add the lemon juice and either place the lamb back into the pot to warm through or serve the sauce on top.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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:
If you don’t have a Dutch oven, you can substitute a baking dish covered with wax paper and aluminum foil
► Food processor:
► (Cast Iron) Skillet:
► 8 quart Cast-iron or Ceramic Dutch Oven:
► Shop for a Kitchen Knife set:
► 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:
_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
Lamb Stew with Orzo pasta | How to cook recipe
Lamb Stew with Orzo pasta How to Cook food recipe
In this video we cook a delicious Greek style of stew using lamb and Orzo pasta. The result is an easy to make and very tasty stew, with melt in your mouth pieces of lamb. All the ingredients are shown at the start of the video and you can see step-by-step instructions on how to prepare and cook the stew.
Thank you for watching my videos :)
Original Naked Chef
Greek Orzo with Feta & Olives: Ready in 30 mins!
Print this recipe here:
Ingredients
1/4 cup olive oil
1/2 red onion, finely chopped
3 garlic cloves, grated
2 cups orzo pasta
4 cups hot chicken or vegetable broth
1/4 cup lemon juice
2 roasted red peppers, chopped
1/2 cup frozen green peas
Kalamata olives, chopped
6 oz (150g) feta cheese, crumbled
1 tablespoon capers
1-2 tablespoons finely chopped parsley
Instructions
Heat a skillet over medium heat.
Add olive oil and onion and cook until soft and golden.
Add the garlic and heat until fragrant.
Add the orzo and cook until toasted.
Add the hot broth, 1-2 teaspoons salt, peas, roasted red peppers, olives, and lemon juice. Bring to a boil and reduce the heat to low. Simmer for 12 minutes.
Add the capers and and feta cheese, toss together. Warm through for 2-3 minutes.
Garnish with parsley and serve.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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One-Pot Greek Lamb, Spinach & Orzo
Get the exact recipe here:
Ingredients
3 pounds (1 and 1/2 kg) lamb, cut into cubes
1/3 cup olive oil
1 onion, finely chopped
5-6 garlic cloves, grated
15 oz (425g) crushed tomatoes
salt, to taste
freshly cracked black pepper, to taste
1 and 1/2 cups (250g) orzo pasta
4 cups water/broth
1/4 cup fresh lemon juice
1 pound (500g) fresh spinach leaves
optional: 1 teaspoon dried dill
2-3 tablespoons fresh chopped parsley
Serve with: olives, feta, bread
Instructions
Season the lamb with salt and pepper.
Heat olive oil in a large Dutch oven pot over medium heat.
Brown the lamb in 2-3 batches. Transfer to a plate and set aside.
Add the onion to the pot and cook until soft and golden.
Add the garlic to the pot and warm through until fragrant.
Place the browned lamb into the pot along with the tomatoes, salt, pepper, and enough water to almost cover the meat.
Cook over medium heat until the meat is tender. About 45 minutes-1 hour.
Add the spinach and cook until wilted.
Add the orzo, lemon juice, dill, a teaspoon of salt, and 4 cups of water or broth. Bring to a boil and reduce the heat to medium-low. Simmer for 15 minutes or until the orzo is al-dente.
Taste and adjust seasoning if needed. Garnish with parsley and serve with toasted bread, feta, and olives.
Kali Orexi!