Slow-Braised Lamb Youvetsi with Kritharaki and Kefalotyri

⏱ 180 min · Serves 6

A Greek Sunday classic: lamb shoulder braised until it collapses in a cinnamon-scented tomato sauce, then finished in the oven with orzo that drinks up every drop. Showered with salty kefalotyri, it's the sort of one-pot comfort that fills the whole house with promise.

Per serving: 742 kcal · 48.0g protein · 58.0g carbs · 34.0g fat

Ingredients

• 1.2 kg lamb shoulder, boned and cut into 4cm chunks
• 3 tbsp olive oil
• 2 onions, finely chopped
• 4 garlic cloves, sliced
• 2 tbsp tomato purée
• 400 g tin chopped tomatoes
• 150 ml dry red wine
• 1 cinnamon stick
• 2 bay leaves
• 4 whole allspice berries (or 1/2 tsp ground)
• 1 tsp dried oregano
• 1 tsp sugar
• 1.1 litres hot lamb or chicken stock
• 400 g kritharaki (orzo)
• 120 g kefalotyri or pecorino, coarsely grated
• Salt and coarsely ground black pepper
• Small handful flat-leaf parsley, chopped

Method

1. Heat the oven to 170C/150C fan. Pat the lamb dry and season well with salt and pepper.
2. Heat 2 tbsp olive oil in a large flameproof casserole over high heat and brown the lamb in batches until deeply coloured, about 4 minutes per batch. Set aside.
3. Lower the heat, add the remaining oil and the onions with a pinch of salt. Cook 8 minutes until soft, then add the garlic and cook 1 minute more.
4. Stir in the tomato purée and fry for 2 minutes, then pour in the wine and let it bubble down by half, scraping the base of the pan.
5. Return the lamb with the tomatoes, cinnamon, bay, allspice, oregano and sugar. Add 400ml of the stock, bring to a simmer, cover and transfer to the oven for 1 hour 45 minutes, until the lamb is completely tender.
6. Lift out the cinnamon stick and bay. Turn the oven up to 200C/180C fan. Stir the orzo into the casserole along with the remaining 700ml hot stock; it should look soupy. Taste and season generously.
7. Return uncovered to the oven for 25-30 minutes, stirring once halfway, until the orzo is tender and the sauce clings creamily. Add a splash more stock if it tightens too much.
8. Scatter over half the cheese, rest 5 minutes, then finish with the rest of the cheese and the parsley. Serve straight from the dish.