Arni Kokkinisto me Kritamo kai Orzo Saffronato: Slow-Braised Lamb Shanks with Samphire, Tomato, and Saffron Orzo
Embark on a culinary journey to the sun-drenched shores of Greece with this exquisite rendition of Arni Kokkinisto. Succulent lamb shanks are slow-braised to perfection in a rich, aromatic tomato and red wine sauce, infused with traditional Greek herbs like oregano and a hint of cinnamon, creating a depth of flavor that is both comforting and sophisticated. The tender lamb falls off the bone, melting in your mouth with every bite. This hearty stew is elegantly paired with vibrant, briny samphire (kritamo), a wild coastal green that adds a unique saline brightness, and a luxurious saffron-infused orzo, its golden hue and delicate aroma elevating the entire experience. The dish culminates in a symphony of savory, tangy, and subtly sweet notes, with textures ranging from the silken lamb to the al dente orzo and the crisp-tender samphire, promising an unforgettable taste of Aegean elegance.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Lamb shanks4 large (approx. 400-500g each), bone-in
- Extra virgin olive oil3 tablespoons, divided
- Yellow onion1 large, finely chopped
- Garlic4 cloves, minced
- Dry red wine (e.g., Agiorgitiko)1 cup
- Crushed tomatoes1 can (800g)
- Tomato paste2 tablespoons
- Beef broth4 cups
- Bay leaves2
- Cinnamon stick1
- Dried oregano1 teaspoon
- Dried thyme0.5 teaspoon
- Saltto taste
- Freshly ground black pepperto taste
- Fresh samphire (kritamo)150 g, trimmed
- Orzo pasta1.5 cups (approx. 250g)
- Saffron threadsPinch (approx. 0.1g), steeped in 1/4 cup warm water
- Unsalted butter3 tablespoons
- Grated Kefalotyri or Parmesan cheese0.5 cup
- Fresh parsley2 tablespoons, chopped, for garnish
- Crumbled feta cheese0.25 cup, for garnish (optional)
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Pat the lamb shanks dry with paper towels and season generously with salt and freshly ground black pepper.
- 2Step 2
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove the shanks and set aside.
- 3Step 3
Reduce the heat to medium, add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4Step 4
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Bring to a simmer and cook for 2-3 minutes until the wine has slightly reduced.
- 5Step 5
Stir in the crushed tomatoes, tomato paste, beef broth, bay leaves, cinnamon stick, dried oregano, and dried thyme. Bring the sauce to a gentle simmer.
- 6Step 6
Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the sauce. If not, add a little more broth or water. Cover the pot and transfer it to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the lamb is fork-tender and easily falls off the bone. Alternatively, simmer gently on the stovetop over low heat for the same duration, stirring occasionally.
- 7Step 7
While the lamb is braising, prepare the saffron orzo. In a medium saucepan, bring 4 cups of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain well.
- 8Step 8
Return the drained orzo to the saucepan. Add the steeped saffron (including the water), unsalted butter, and grated Kefalotyri or Parmesan cheese. Stir well until the butter is melted and the orzo is coated and golden. Season with salt and pepper to taste.
- 9Step 9
Bring a small pot of salted water to a boil. Blanch the trimmed samphire for 1-2 minutes until vibrant green and slightly tender-crisp. Drain immediately and set aside.
- 10Step 10
Once the lamb is cooked, remove it from the oven (or stovetop). Carefully remove the lamb shanks from the pot and set them aside. Skim any excess fat from the surface of the sauce. Remove and discard the bay leaves and cinnamon stick. Taste the sauce and adjust seasoning if necessary.
- 11Step 11
To serve, place a generous portion of saffron orzo on each plate. Arrange a lamb shank alongside the orzo and spoon a generous amount of the rich tomato sauce over the lamb. Garnish with the blanched samphire, chopped fresh parsley, and a sprinkle of crumbled feta cheese (if using). Serve immediately.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.