Entree: Greece – Peloponnese – Γιουβέτσι ➤ Giouvetsi (Oven-baked orzo with meat in a tomato-based sauce, finished with melted cheese)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) lamb shoulder or beef chuck, cut into 1-inch pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced
- 1 carrot, diced, approx. 3 oz (85 g)
- 1 celery stalk, diced, approx. 1.5 oz (45 g)
- 1 cup (240 ml) dry red wine
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 3 cups (720 ml) beef or lamb stock, hot
- 12 oz (340 g) orzo (kritharaki)
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, adjust to taste
- 3/4 cup (75 g) grated kefalotyri, graviera, or Parmesan cheese, plus extra for serving
- 2 tbsp (30 g) butter (optional, for finishing)
- Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat 2 tablespoons (30 ml) olive oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Season the meat pieces with salt and pepper and brown in batches until deeply caramelized; remove and set aside.
3. Add the remaining 1 tablespoon (15 ml) olive oil to the pot. Sauté the onion, carrot, and celery until softened, about 6–8 minutes. Add the garlic and cook 1 minute more.
4. Stir in the tomato paste and cook briefly, then deglaze with the red wine, scraping up browned bits. Reduce wine by half, about 3–4 minutes.
5. Return the browned meat to the pot. Add crushed tomatoes, hot stock, cinnamon stick, bay leaves, and dried oregano. Bring to a simmer, cover, and transfer to the preheated oven. Braise until the meat is tender, about 1 1/2 to 2 hours.
6. Remove the pot from the oven and discard the cinnamon stick and bay leaves. Stir in the orzo, then return to a gentle simmer on the stovetop (or back in the oven uncovered) and cook until orzo is nearly al dente, about 10–12 minutes, adding more stock or water if needed to achieve a moist but thick consistency.
7. Stir in 3/4 cup (75 g) grated cheese and butter if using, adjust salt and pepper to taste.
8. Sprinkle additional grated cheese on top and place under a hot broiler for 2–3 minutes to brown the surface lightly, if desired.
9. Garnish with chopped fresh parsley and serve warm, spooning portions so each serving has both meat and orzo.