Healthnotes Index:

Lamb Yuvetsi

Lamb Yuvetsi: Main Image

Quick Facts

Servings: 8
Prep Time: 50 min.
Cook Time: 3 hr. 40 min.
Total: 4 hr. 30 min.
Orzo and braised lamb shanks soak in a savory tomato sauce—a casserole that is well worth the wait.


  • Marinade1 cup extra virgin olive oil
  • 2 lemons, juiced
  • 2 Tbs dried savory leaves, crushed
  • 1/4 cup garlic cloves, chopped
  • 1 tsp pepper, freshly ground
  • 8 lamb shanks
  • Orzo1 lb orzo, cooked according to package directions
  • Braised Lamb Shanks8 marinated lamb shanks
  • Salt and pepper as needed
  • 1/2 cup extra virgin olive oil, divided
  • 3 large onions, chopped
  • 1/2 cup garlic cloves, chopped
  • 1 Tbs dried savory leaves, crushed
  • 1/2 tsp Aleppo pepper flakes or red pepper flakes
  • 1 bottle red wine
  • 1 1/2 quarts fat-free chicken broth
  • 1 28 oz can tomatoes packed in puree, drained and crushed
  • 3 bay leaves
  • 2 cinnamon sticks
  • 2 Tbs parsley, chopped
  • 1/2 cup kefalotyri or Parmesan cheese, coarsely grated


  • MarinadeIn large bowl, combine oil, lemon juice, savory, garlic, and pepper. Add lamb shanks and toss to coat. Place shanks and marinade in sealable plastic bags; remove air from bags and seal. Refrigerate and marinate overnight. Remove shanks from marinade and discard marinade.
  • Braised Lamb ShanksSeason lamb shanks with salt and pepper. In large skillet, heat 1/4 cup oil over high heat. Add shanks two or three at a time, and brown until golden on both sides. Remove from pan and continue process preparing all shanks. Place shanks in a pan large enough to accommodate them in a single layer, or in two 9x13-inch glass pans. Pour drippings out of skillet.
  • In same skillet, add remaining 1/4 cup oil, and sauté onions until translucent, about 5 minutes. Add garlic and sauté 1 minute. Stir in savory and Aleppo or red pepper flakes. Blend in wine, scraping the bottom of pan to loosen brown bits of meat and vegetables. Cook until the liquid is reduced by almost half. Mix in broth, crushed tomatoes, bay leaves, and cinnamon sticks. Ladle hot liquid over shanks. Bake in 375°F oven for 2 1/2 hours, occasionally spooning pan juices over meat.
  • Remove from oven and transfer shanks to platter. Remove bay leaves and cinnamon sticks from pan juices, discard. Reserve 1 cup of pan juices. Add cooked orzo to pan, stirring to coat with pan juices. If orzo mixture seems dry, add a little of the reserved pan juices. Return to oven and cook for 15 minutes. Remove pan from oven and check to see if orzo needs more liquid. Add more reserved pan juice as needed. Place lamb shanks on top of orzo. Cook additional 10 minutes.
  • Spoon orzo onto each plate and top with lamb shank. Spoon on reserved pan juices. Sprinkle with parsley and cheese.

Nutrition Facts

Calories 1318
  Calories from Fat 564 (43%)
(98%)Total Fat 64g
(69%)Saturated Fat 14g
Polyunsaturated Fat 6g
Monounsaturated Fat 39g
(99%)Cholesterol 296mg
(18%)Sodium 442mg
(53%)Potassium 1859mg
Total Carbohydrate 61g
(21%)Dietary Fiber 5g
Sugars 3g
Sugar Alcohols 0g
(216%)Protein 108g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2016 Healthnotes, Inc. All rights reserved.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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