Greek Lemon-Oregano Lamb Shank Stew with Orzo
Equipment
- Dutch oven
- tongs
- wooden spoon
Ingredients
- 4 bone-in lamb shanks (about 3 pounds total)
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 carrots, sliced
- 2 teaspoons dried oregano
- 4 cups chicken broth
- Zest and juice of 2 lemons
- 1 cup orzo pasta
- Salt and black pepper to taste
Instructions
- Pat the lamb shanks dry and season them generously with salt and black pepper on all sides.
- Heat the olive oil in a large Dutch oven over medium-high heat. Brown the shanks on all sides, then remove them to a plate.
- Add the onion, garlic, and carrots to the pot. Cook for 5 minutes until the onion softens.
- Stir in the dried oregano, then pour in the chicken broth, lemon zest, and lemon juice. Return the shanks to the pot and bring the liquid to a simmer.
- Cover and cook on low heat for 2 hours until the lamb is very tender and pulls easily from the bone.
- Stir in the orzo and cook uncovered for 10 to 12 minutes until the pasta is tender. Taste and adjust salt and pepper if needed before serving.
Notes
If the stew thickens too much after the orzo cooks, add a splash of broth to loosen it. Leftovers reheat well on the stove with a little extra broth to loosen the orzo. For a stronger lemon flavor, add half the juice at the start and the rest right before serving.
Course: Main Course
Cuisine: Greek
Equipment: Dutch oven, tongs, wooden spoon
Cuisine: Greek
Equipment: Dutch oven, tongs, wooden spoon