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Recipes

Greek Gouvetsi With Lamb

A traditional Greek pasta dish.

Directions

  1. Preheat oven to 375°F.
  2. Add olive oil to a dutch oven on your stovetop, heat on high.
  3. While oil is heating, salt and pepper the veal. Then place each piece into the dutch oven with tongs. Sear on high for 4-5 minutes per side, giving each side a nice crisp sear.
  4. Reduce heat to medium, add onions and carrot. Stir and cook for 3 minutes, then add tomato paste and garlic. Cook the vegetables with the paste and garlic for 2 minutes.
  5. Add all of the red wine. Cook for 5 minutes, stirring often. The wine should have evaporated, and you're left with a thick sauce. 
  6. Add reserved veal (with any juices collected) along with the tomatoes, 1 cup water, cinnamon stick, and sugar.
  7. Stir, cover and place in the oven for 1 hour, stirring once half way through.
  8. While stew is cooking, toast the orzo by cooking it in a dry sauté pan over medium high heat for 5 minutes. Toss and stir often during the cooking time. Remove to a bowl, set aside.
  9. Remove the stew from the oven but leave the oven on. Discard cinnamon stick, add the remaining 2 cups of water and the toasted orzo. Stir, cover and place back in the oven for 20 minutes, stirring half way through.
  10. Remove from oven after the 20 minutes, fluff and serve with crumbled feta cheese.
  11. Enjoy by the fire!

Ingredients

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