Greek Braised Lamb with Orzo (Giouvetsi)

About This Recipe

Giouvetsi is a beloved Greek one-pot dish, traditionally lamb or beef braised long and slow with tomatoes until fall-apart tender, then finished by cooking orzo directly in the flavorful braising liquid. The orzo absorbs all that meaty, tomato-rich flavor as it cooks, essentially becoming a savory risotto-like pasta. The dish is traditionally cooked in a clay pot (giouvetsi) in the oven, but a heavy Dutch oven works just as well at home. The key is braising the meat until it's genuinely fork-tender before adding the orzo, since the pasta only needs about 15-20 minutes to cook through.

Ingredients

Serves 6

• 1.5 kglamb shanks or shoulder(cut into chunks)
• 1onion(chopped)
• 3 clovesgarlic(minced)
• 800 gcanned crushed tomatoes
• 3 cupsbeef or lamb stock(divided)
• 0.33 cupolive oil
• 1cinnamon stick
• 2 cupsorzo pasta
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 0.5 cupgrated kefalotyri or Parmesan(for serving)

Instructions

1. 1

   Sear the lamb

   Heat olive oil in a heavy pot over medium-high heat. Season lamb with salt and pepper, then sear in batches until browned on all sides, about 8 minutes total.

2. 2

   Build the braise

   Add onion and garlic to the pot, cooking 5 minutes. Stir in crushed tomatoes, 2 cups stock, and the cinnamon stick.

3. 3

   Braise slowly

   Return lamb to the pot, cover, and simmer on low or in a 160°C (325°F) oven for 90 minutes until the meat is fork-tender.

   Check occasionally and add more stock if the sauce reduces too much before the meat is tender.

4. 4

   Add the orzo

   Remove the cinnamon stick. Stir in orzo and remaining 1 cup stock, adding water if the mixture looks dry.

5. 5

   Finish cooking

   Cover and simmer 15-20 minutes until the orzo is tender and has absorbed most of the liquid, stirring occasionally to prevent sticking.

6. 6

   Serve

   Serve hot topped with grated kefalotyri or Parmesan.

Variations

• •

  Use beef chuck instead of lamb for a more budget-friendly version.

• •

  Add a bay leaf along with the cinnamon stick for extra aromatic depth.

• •

  Finish with a squeeze of lemon juice at the end for brightness.

Storage

Refrigerate for up to 3 days; the orzo absorbs more liquid overnight, so add a splash of stock or water when reheating.

Frequently Asked Questions