Youvetsi (γιουβέτσι) — Greek Lamb and Orzo Baked in Tomato Sauce

• 1200 glamb shoulder, boneless, cut into 4 cm cubes
• 10 gkosher salt (about 1 3/4 tsp)
• 2 gblack pepper, freshly ground (about 1 tsp)
• 45 mlolive oil (3 tbsp)
• 200 gyellow onion, finely chopped
• 100 gcarrot, finely chopped (optional but traditional in many homes)
• 12 ggarlic, minced (about 4 cloves)
• 30 gtomato paste (2 tbsp)
• 180 mldry red wine (about 3/4 cup)
• 800 gcrushed tomatoes (1 large can)
• 900 mllamb or beef stock, hot
• 2 leafbay leaf
• 1 stickcinnamon stick (about 7–8 cm)
• 1 tspground allspice
• 1 tspdried oregano
• 4 ggranulated sugar (1 tsp, to round the tomatoes)
• 400 gorzo (kritharaki)
• 600 mlstock, hot (add more if needed to keep orzo saucy)
• 90 gkefalotyri, finely grated (or graviera)
• 10 gfresh parsley, chopped (about 2 tbsp)

Instructions

1. 1

   Pat the lamb very dry with paper towels, then season it evenly with the salt and black pepper. Let it sit at room temperature for 15 minutes so the surface seasoning adheres and the meat sears more deeply.

2. 2

   Heat the olive oil in a heavy Dutch oven over medium-high heat until shimmering. Sear the lamb in 2–3 batches for 6–8 minutes per batch, turning to brown multiple sides, then transfer browned pieces to a bowl so they don’t steam.

3. 3

   Lower the heat to medium and add the onion and carrot to the same pot. Cook for 8–10 minutes, stirring and scraping up browned bits, until the onion is soft and lightly golden, then add the garlic and cook for 60 seconds until fragrant.

4. 4

   Stir in the tomato paste and cook for 2 minutes to caramelize it and remove any raw taste. Pour in the red wine and simmer for 3–4 minutes, scraping the bottom well, until the alcohol smell fades and the liquid reduces slightly.

5. 5

   Add the crushed tomatoes, hot stock (braise amount), bay leaves, cinnamon stick, allspice, oregano, and sugar, then return the lamb and any juices to the pot. Bring to a gentle simmer, cover, and cook on low for 75–90 minutes until the lamb is tender but still holds its shape.

6. 6

   Preheat the oven to 180°C (350°F). Remove the bay leaves and cinnamon stick, then taste the sauce and adjust seasoning by adding 1–2 g more salt if needed; the sauce should be slightly more intense than you want because the orzo will absorb it.

7. 7

   Stir the orzo into the pot and immediately add the hot stock (bake amount). Bring it just to a simmer for 2 minutes, stirring to prevent sticking, then transfer everything to a deep baking dish if your pot is not oven-safe.

8. 8

   Bake uncovered for 25–35 minutes, stirring once halfway through, until the orzo is al dente and the top looks lightly bronzed. If the pan looks dry at any point, add 100 ml hot stock and stir; the finished youvetsi should be saucy, not tight.

9. 9

   Rest the dish for 10 minutes so the orzo finishes absorbing liquid and the sauce thickens naturally. Sprinkle with the grated kefalotyri and parsley just before serving, allowing the cheese to melt slightly from the heat.