Lamb Yiouvetsi

Name: Lamb Yiouvetsi
Cook time: 60 min
Ingredients: cup ½extra virgin olive oil; 1 small brown onion (diced); 2 teaspoons salt; 1 teaspoon cracked pepper; 4 lamb shanks; 400 g Mutti Polpa Finely Chopped Tomatoes; 1 tablespoon Mutti Double Concentrate Tomato Paste; 4 cloves garlic (chopped finely); Salt (for seasoning); 500 g orzo pasta; Grated Kefalotiri (Parmesan or Pecorino, to serve)

Made with Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy

Ingredients

cup ½extra virgin olive oil
1 small brown onion (diced)
2 teaspoons salt
1 teaspoon cracked pepper
4 lamb shanks
400 g Mutti Polpa Finely Chopped Tomatoes
1 tablespoon Mutti Double Concentrate Tomato Paste
4 cloves garlic (chopped finely)
Salt (for seasoning)
500 g orzo pasta
Grated Kefalotiri (Parmesan or Pecorino, to serve)

Note: The sauce can be prepared ahead of time, up until just before the orzo is added.

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Method

Use a large, heavy based saucepan for this recipe, with enough room for the lamb shanks to be cooked in one layer. Place the olive oil, onion, pepper and salt in the saucepan over a high heat and cook for 2 minutes, stirring occasionally.
Add the lamb shanks. Cook on one side for 2 minutes, turn them over and cook for a further 2 minutes, mixing the onion arounds during this step. Add the Mutti Polpa and the Mutti Tomato Paste. Coat the lamb shanks in the sauce and allow to cook for 5 minutes, rotating the lamb shanks occasionally. Add the garlic to the sauce and cook for a further 5 minutes.
Add 6 cups of boiling water to the saucepan. Bring the sauce to the boil and reduce the heat to medium. Cook for 1.5 – 2 hours, or until the lamb shanks are tender.
Preheat the oven to 200 degrees Celsius. Remove the lamb shanks from the saucepan and set aside. Transfer the sauce to a large baking tray. There should be approximately 5-6 cups of liquid. Add 3 cups of boiling water to the baking tray and season with salt. Add the orzo and stir well. Place the baking tray in the oven and cook for 10 minutes. Remove from the oven, stir and place the lamb shanks gently into the baking tray. Return to the oven and cook until all the liquid has mostly absorbed, approximately 15 minutes (or longer if necessary).
Serve immediately while still hot with grated cheese.
Note: The sauce can be prepared ahead of time, up until just before the orzo is added.

Pasta or rice dishes

Lamb Yiouvetsi

Made with Polpa

Ingredients

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Method

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