Giouvetsi (Greek Lamb Stew with Orzo)

The lamb and orzo stew in a white bowl garnished with fresh herbs

Giouvetsi (Greek Lamb Stew with Orzo)

This Greek lamb giouvetsi is the perfect comfort dish. An easy to make recipe with few ingredients, this traditional and authentic dish is slow cooked for a rich flavor. This orzo stew can be made with lamb, veal, beef or chicken.

Course Main Course

Cuisine Greek

Prep Time 10

Cook Time 2 20

Total Time 2 30

Servings servings

Calories 627kcal

Author Slow The Cook Down

Ingredients

For the meat:

3.3 pounds front shank veal (or chicken, beef or lamb) (1.5 kilograms)
salt pinch
white vinegar a sprinkle
1 tablespoon olive oil
2 medium onions
2 tablespoons vegetable oil
½ cup tomato juice
½ tablespoon salt
¼ teaspoon pepper

For the pasta:

2 cups kritharaki (orzo pasta) or hilopites or spaghetti
½ cup tomato juice
freshly grated Romano cheese

Instructions

Cut the veal into 2-inch cubes; do not debone. In a large stockpot, pour in sufficient water to cover the meat. Toss in 2 to 3 dashes of salt, and drizzle in a touch of vinegar. Boil for 10 minutes. Skim the froth with a slotted spoon, then remove the meat and place into a bowl. Rinse the pot.
Pour the olive and vegetable oils into the stockpot.
Chop the onions into 1⁄2-inch cubes, toss in, and sauté over medium-high heat.
Add the veal cubes, and cover the meat with hot water from a boiling kettle. Partially cover the pot, and stir. Bring the pot to a boil, then reduce to medium- high heat. Feed the pot with boiling water, if needed.
Continue cooking for 45 minutes, then mix in the tomato juice, salt, and pepper.
Stir, partially cover the pot, and cook for another 10 minutes. Set aside.
Preheat the oven to 395°F (200°C).
Add the kritharaki (orzo) to a large baking dish (ideally, a round clay baking dish), spreading the pasta around with your fingers.
Mix in 4 cups of hot water from a boiling kettle, and bake. Stir occasionally, making sure the kritharaki doesn’t stick to the dish, while allowing the pasta and water to reach a boil (about 15 minutes).
Then, mix in the tomato juice, and combine the veal and its broth. Bake for 10 minutes.
Turn off the heat, and let the giouvetsi stand in the oven for an additional 10 minutes, or until the pasta thickens.
Remove from oven. Let cool, then top with grated Romano cheese. Serve with bread and red wine.

Notes

This recipe has been republished with kind permission from Skyhorse Publishing and Christos Sourligas.

This recipe is from My Big Fat Greek Cookbook: Mediterranean Soul Food Recipes.

You can use chicken, veal, beef or lamb in this dish. If possible use bone in more more flavor, but if that's not possible, you can skip the boiling meat stage and brown it in a pan instead.
When you first add the broth to the orzo, it will feel like too much. But keep faith, it all gets absorbed wonderfully.
Let the baked dish sit for a few minutes before serving.
The leftovers are amazing! Keep covered in the fridge and just gently reheat in the oven before serving.
This is a slow cook, don't rush! Enjoy the process with a glass of wine!

Nutritional values are based on one of six servings and are an estimate only.

Nutrition