Arni Youvetsi me Kritharaki kai Graviera Kapnisti: Slow-Braised Lamb with Orzo and Smoked Graviera Gratin
This exquisite Arni Youvetsi elevates a beloved Greek comfort food to a gourmet experience. Succulent lamb shoulder, slow-braised to melting tenderness, infuses a rich, aromatic tomato and red wine sauce with its deep, savory essence. This luxurious base cradles perfectly al dente kritharaki (orzo pasta), which absorbs every nuance of the flavorful liquid. A delicate whisper of cinnamon and bay leaf perfumes the air as it bakes. The crowning glory is a golden gratin of smoked Graviera cheese, offering a nutty, piquant counterpoint and an irresistibly crispy crust that yields to the creamy, hearty interior. Each spoonful is a symphony of textures and profound Mediterranean flavors, evoking the warmth of a Greek hearth.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Lamb shoulder1.8 kg (4 lbs), bone-in, cut into 6-8 large pieces
- Extra virgin olive oil4 tablespoons
- Yellow onions2 large, finely chopped
- Garlic6 cloves, minced
- Dry red wine1 cup (240ml)
- Crushed tomatoes1 can (800g / 28 oz)
- Tomato paste2 tablespoons
- Beef or lamb broth4 cups (960ml), hot
- Bay leaves2
- Cinnamon stick1 (2-inch)
- Dried oregano1 teaspoon
- Salt1.5 teaspoons, or to taste
- Black pepper0.5 teaspoon, freshly ground, or to taste
- Kritharaki (orzo pasta)500 g (1.1 lbs)
- Smoked Graviera cheese200 g (7 oz), freshly grated
- Fresh parsley0.25 cup, chopped, for garnish
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Lamb: Pat the lamb pieces dry with paper towels and season generously with salt and freshly ground black pepper.
- 2Step 2
Sear the Lamb: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb pieces in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the seared lamb and set aside.
- 3Step 3
Sauté Aromatics: Reduce heat to medium. Add the remaining 2 tablespoons of olive oil to the pot. Add the chopped onions and sauté until softened and translucent, about 8-10 minutes. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
- 4Step 4
Deglaze: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook until the wine has reduced by half, about 5 minutes.
- 5Step 5
Simmer the Lamb: Return the seared lamb to the pot. Add the crushed tomatoes, hot beef/lamb broth, bay leaves, cinnamon stick, and dried oregano. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the lamb is fall-off-the-bone tender. Stir occasionally to prevent sticking.
- 6Step 6
Shred the Lamb: Once the lamb is tender, carefully remove the lamb pieces from the pot and transfer them to a bowl. Remove and discard the bones (if using bone-in lamb), bay leaves, and cinnamon stick. Shred the lamb meat using two forks. Return the shredded lamb to the sauce in the pot and stir to combine. Taste and adjust seasoning if necessary.
- 7Step 7
Prepare for Baking: Preheat your oven to 190°C (375°F).
- 8Step 8
Cook the Orzo: In a large oven-safe baking dish (e.g., a 9x13 inch / 23x33 cm ceramic dish), spread the raw kritharaki (orzo) evenly. Pour the hot lamb stew over the orzo, ensuring the orzo is fully submerged in the liquid. If needed, add a little extra hot broth or water to ensure the liquid level is about 1/2 inch (1.2 cm) above the orzo.
- 9Step 9
Bake the Youvetsi: Cover the baking dish tightly with foil and bake for 15 minutes.
- 10Step 10
Add Cheese and Finish Baking: Remove the foil, stir the orzo gently to prevent clumping, and sprinkle the grated smoked Graviera cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the orzo is al dente, most of the liquid has been absorbed, and the cheese is melted, bubbly, and golden brown.
- 11Step 11
Rest and Serve: Let the Arni Youvetsi rest for 10 minutes before serving. Garnish with fresh chopped parsley.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.