Greek Lamb & Risoni (arni Youvetsi)

BRAISED LAMB SHANK, RISONI PASTA AND TOMATO AND FETA BY THE GREEK TASTEMASTERS AT HELLENIC REPUBLIC.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 160 degreesC.

Step 2

Pre-heat a heavy based pan. Season lamb shanks with salt and rub the shanks with the olive oil.

Step 3

Seal the shanks until browned all over. Remove from the pot and add the onions. Lower to a medium heat and cook the onions until soft. Add the garlic, thyme and tomato paste and cook for a further minute.

Step 4

Add the crushed tomatoes, chicken stock and shanks and bring to the boil. Cover with a lid and place into the oven. Cook shanks for approximately 2 hours or until meat is falling off the bone.

Step 5

While the shanks are cooking bring 3 litres of water to the boil. Add the pasta and stir to prevent pasta from sticking together. Cook for 3 minutes less than stated on the packet. Drain well, drizzle with olive oil and spread out on a flat tray to cool.

Step 6

Once tender, remove shanks from the liquid and allow to cool slightly. Remove meat from the bones and roughly shred.

Step 7

Return shanks to the pot, bring liquid up to the boil. Add the kritharaki pasta and stir through until the pasta is hot.

Step 8

Remove from the heat, stir through the crumbled feta and parsley and season to taste.