Arni Hilopites me Krasi Kai Mytzithra Afrogala: Slow-Braised Lamb Shoulder with Hand-Cut Pasta and Whipped Mizithra Foam
A culinary journey to the heart of Greek tradition, this dish elevates the humble lamb and pasta to an imperial feast. Succulent lamb shoulder is meticulously slow-braised in a rich, aromatic broth infused with sun-kissed tomatoes, robust red wine, fragrant oregano, and subtle hints of cinnamon and bay leaf, until it's meltingly tender. This exquisite lamb is then paired with delicate, hand-cut hilopites, absorbing the savory juices. The dish is crowned with a cloud-like whipped mizithra foam, offering a tangy, creamy counterpoint, and a sprinkle of toasted pistachios for a delightful textural crunch. Each spoonful is a symphony of deep, earthy flavors, bright acidity, and luxurious creaminess, evoking the warmth of a Mediterranean evening.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Lamb shoulder, bone-in1.2 kg
- Extra virgin olive oil4 tablespoons
- Red onion, large, finely chopped1 (about 200g)
- Garlic cloves, minced4
- Canned crushed tomatoes400 g
- Dry red wine (e.g., Agiorgitiko or Merlot)250 ml (1 cup)
- Beef or lamb stock500 ml (2 cups)
- Bay leaves2
- Cinnamon stick1 (5 cm / 2 inch)
- Dried oregano1 teaspoon
- Fresh parsley, chopped (for garnish)2 tablespoons
- Salt1.5 teaspoons, or to taste
- Black pepper, freshly ground0.5 teaspoon, or to taste
- Hilopites (Greek egg pasta)300 g
- Salt (for pasta water)1 teaspoon
- Fresh Mizithra cheese (or ricotta)200 g
- Greek yogurt, full-fat100 g
- Lemon zest1 teaspoon
- Fresh dill, finely chopped1 tablespoon
- White pepperpinch
- Toasted pistachios, roughly chopped30 g
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Season the lamb shoulder generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
- 2Step 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shoulder on all sides until deeply browned, about 5-7 minutes per side. Remove the lamb and set aside.
- 3Step 3
Add the remaining 2 tablespoons of olive oil to the pot. Reduce heat to medium. Add the chopped red onion and sauté until softened and translucent, about 8-10 minutes.
- 4Step 4
Add the minced garlic and cook for another 1 minute until fragrant.
- 5Step 5
Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let the wine reduce by half, about 5 minutes.
- 6Step 6
Stir in the crushed tomatoes, beef/lamb stock, bay leaves, cinnamon stick, and dried oregano. Bring the mixture to a gentle simmer.
- 7Step 7
Return the seared lamb shoulder to the pot, ensuring it is mostly submerged in the liquid. If needed, add a little more stock to cover.
- 8Step 8
Cover the Dutch oven tightly and transfer to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the lamb is fall-off-the-bone tender.
- 9Step 9
While the lamb is braising, prepare the whipped mizithra foam. In a medium bowl, combine the mizithra cheese, Greek yogurt, lemon zest, chopped dill, 0.25 teaspoon salt, and a pinch of white pepper. Using an immersion blender or a whisk, whip the mixture until light, airy, and smooth. Refrigerate until ready to serve.
- 10Step 10
Once the lamb is cooked, carefully remove it from the pot and place it on a cutting board. Discard the bay leaves and cinnamon stick from the sauce.
- 11Step 11
Skim off any excess fat from the sauce. If the sauce is too thin, place the pot on the stovetop over medium-high heat and reduce until it reaches your desired consistency, about 10-15 minutes. Shred the lamb meat from the bone using two forks. Return the shredded lamb to the sauce, stirring to combine. Taste and adjust seasoning if necessary.
- 12Step 12
Bring a large pot of salted water to a rolling boil. Add the hilopites and cook according to package directions, typically 10-12 minutes, until al dente. Drain well.
- 13Step 13
To serve, divide the cooked hilopites among serving plates. Spoon a generous portion of the slow-braised lamb and its rich sauce over the pasta.
- 14Step 14
Garnish each serving with a dollop of the whipped mizithra foam and a sprinkle of toasted pistachios and fresh parsley. Serve immediately.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.