I all the time love slow-cooking recipes in winter, particularly when the entire magic occurs in only one pot.

For minimal effort, you’re rewarded with an entire meal and on this case, one that may be served straight to the desk.

This hearty dish of slow-cooked lamb shanks with risoni is impressed by the Greek dish ‘Youvetsi’. The risoni — or orzo! —is added into the brothy base with the shanks and soaks up the entire wonderful flavours.

Topped with feta, lemon zest and contemporary oregano, it is a household favorite and actual comforting basic in our home.

Gradual-Cooked Lamb Shanks With Risoni, Feta + Lemon

(Serves 4)

2 tbsp additional virgin olive oil
4 frenched lamb shanks (roughly 1.3 kg)
Sea salt
2 brown onions, halved and sliced
3 cloves garlic, roughly chopped
1 cinnamon quill
1 contemporary bay leaf
2 sprigs oregano, plus additional to serve
200ml dry white wine
200ml canned crushed tomatoes
1.5 litres hen inventory
250g orzo or risoni
125g Greek feta, crumbled
Zest of a lemon

Technique: 

Warmth the additional virgin olive oil in a big deep fry pan over a medium-high warmth. Season the lamb with a little bit salt then brown the lamb shanks on all sides. Take away and put aside. Scale back the warmth to low-medium and add the onions, garlic and cinnamon. Prepare dinner till the onions are comfortable and starting to color (round 10 minutes).

Add the bay leaf, oregano and wine. Use a picket spoon to scrape the underside of the pan to elevate any brown bits. Simmer for 2-3 minutes then add the tinned tomatoes and hen inventory. Carry to a simmer, return the lamb shanks and scale back the warmth to low-medium and cook dinner for two.5 – 3 hours, or till the lamb is tender.

Scatter within the risoni and cook dinner for an additional half-hour or till the risoni is al dente, has soaked up many of the liquid and the lamb is falling aside. Season to style.

High with the feta, lemon zest and extra oregano and serve.

What else I’m cooking: Spring substances starting to seem on the market means plenty of contemporary peas and broad beans. I like making spring crostini with ricotta, peas and broad beans, or shelling peas, making a inventory from the pods and including it to a risotto with the contemporary peas and a few pancetta.

What else I’m consuming: The comfortable serve at Di Stasio, Carlton! Served in a inexperienced glass coupe, it’s heaven!

Obtain the recipe card right here!