The Chocolate Den e-magazine The Chocolate Den e-magazine July/September 2014 | Page 13
Traditional Greek Yiouvetsi
-the term yiouvetsi can be best translated
as ‘casserole’. The name is derived from the
type of earthenware vessel that this meal is
traditionally cooked in
Ingredients
4 lamb shanks / lamb shoulder cut into pieces
2 tbsp of Aegean Gold extra virgin olive oil
1 onion, finely diced
2 stalks of celery, finely diced
1 medium carrot, finely diced
2 cloves of garlic, minced
1 tin pureed Italian Sofia whole tomatoes (R9.95)
1 tbsp Mutti Italian tomato paste (R19.9
1 medium cinnamon stick
2 bay leaves
1 cup of full bodied red wine
Himalayan salt (R39.95 / kg) and freshly ground black pepper to taste (R12.50 per 100g)
1 1/2 cups of orzo rice-like pasta (R12.95 /500g)
100g grated kefalotyri ( R249 p/kg) myzithra-dried Greek whey cheese (R215 p/kg)
Method
Wash and clean your lamb shanks. Pat dry with a paper towel & remove all moisture. Season well
with salt & freshly ground black pepper. Heat the olive oil in a heavy-bottomed frying pan and
brown your lamb shanks until they are lovely and caramelised. Once browned remove and set aside
in the same pan add your onions, garlic, celery and carrot and cook until translucent. Add the
tomatoes, tomato paste, wine, water, cinnamon & bay leaves.
Place the browned lamb shanks back into the tomato mixture and allow the mixture to come to a
boil.
Transfer into earthen casserole/ cast iron pot & place in a pre-heated oven (170 deg C). Cover and
allow the lamb shanks to cook for approx 2-2.5 hours. (they should be "falling off the bone").
Ten mins prior to serving add the orzo pasta to the meat and mix. Add a glass of water if needed & a
blob of butter to prevent the pasta sticking and put back in the oven for another 15 minutes. The
dish is ready when the pasta has cooked and the liquid has been absorbed.
Allow to rest for 15 mins, sprinkle with a generous helping of grated myzithra / kefalotyri & serve.