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Sear the Lamb
1. Season the lamb shanks generously with salt and black pepper.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Sear the shanks for about 8–10 minutes, turning occasionally, until they develop a deep brown crust on all sides. Remove the lamb and set aside.
Step 2:
Build the Tomato Braising Base
1. Turn the heat down to medium. In the same pot, add the chopped onion and garlic. Sauté for 3–4 minutes until soft.
2. Stir in the tomato paste and cook it for 1 minute to deepen the flavor.
3. Pour in the crushed tomatoes and beef broth. Add the cinnamon stick, allspice berries, and fresh thyme sprigs. Bring to a simmer, scraping up any delicious browned bits from the bottom of the pot.
Step 3:
Slow Braise
1. Place the lamb shanks back into the sauce. Add the thick carrot chunks and baby potatoes around the meat.
2. Cover tightly with a lid, lower the heat to low, and let it simmer gently for 2 to 2.5 hours, until the meat is fork-tender and easily pulling away from the bone.
(Tip: Check occasionally to ensure there is enough liquid; add a splash of water if the sauce gets too thick).
Step 4:
Prepare the Orzo
1. While the lamb is finishing up, cook the orzo pasta in a separate pot of boiling salted water according to the package instructions (usually about 8–9 minutes) until al dente.
2. Drain the orzo and toss it with 1 tablespoon of butter or olive oil so it doesn’t stick together.
Plating
Spoon a generous bed of the warm orzo into a deep bowl or plate. Place a tender lamb shank right on top, and arrange the braised carrots and baby potatoes around it. Ladle the rich, savory tomato sauce over everything and garnish with a few fresh thyme leaves. Enjoy!
This looks like a comforting Greek classic: Giouvetsi (or Youvetsi). It features a melt-in-your-mouth braised lamb shank cooked in a rich tomato sauce, served alongside tender carrots, baby potatoes, and a bed of orzo pasta (which looks a bit like rice but is actually pasta).
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