Lamb & Orzo Casserole

Ingredients

• 1.2kg lamb shoulder or beef shin, cut into large chunks (6-8cm)
• 3 tbsp olive oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 400g tin chopped tomatoes
• 3 tbsp tomato purée
• 200ml red wine
• 500ml hot beef or lamb stock
• 2 bay leaves
• 1 cinnamon stick
• 1 tsp dried oregano
• ½ tsp ground allspice
• 400g orzo pasta (kritharaki)
• 150g grated mizithra, kefalotyri, or parmesan cheese
• 2 tsp sea salt
• Black pepper to taste
• Fresh parsley, chopped, for garnish

Method

1. Preheat your oven to 160°C (140°C fan/Gas Mark 3). Pat the meat chunks completely dry with kitchen paper and season generously all over with salt and black pepper. The meat should be at room temperature for even cooking.

2. Heat 2 tablespoons of olive oil in a large, heavy-based casserole or Dutch oven that can go from hob to oven. Over high heat, brown the meat in batches, taking care not to overcrowd the pan. Each piece should be deeply caramelised on all sides - this takes about 8-10 minutes per batch. Don't rush this step as the browning creates deep, rich flavour. Transfer browned meat to a plate.

3. Reduce heat to medium, add the remaining tablespoon of oil, and add the chopped onions. Cook for 8-10 minutes, stirring frequently and scraping up all those delicious browned bits from the bottom of the pan, until the onions are soft and golden. Add the garlic and cook for another minute until fragrant.

4. Stir in the tomato purée and cook for 2 minutes. Pour in the red wine and let it bubble vigorously for 2-3 minutes, scraping the bottom of the pan to deglaze. The wine should reduce by about half and smell less alcoholic and more concentrated.

5. Add the tinned tomatoes, breaking them up with your spoon, along with the bay leaves, cinnamon stick, oregano, and allspice. The cinnamon is essential - it adds that characteristic Greek warmth to the sauce. Stir in the hot stock and bring to a simmer.

6. Return the browned meat and any accumulated juices to the pot, nestling the pieces into the sauce. The meat should be about three-quarters submerged. Bring back to a gentle simmer, then cover tightly with a lid or foil and transfer to the preheated oven.

7. Braise for 1 hour 15 minutes, checking once or twice and giving it a gentle stir. The meat should be very tender and almost falling apart. If it's not quite there yet, give it another 15-30 minutes. When ready, the meat will yield easily to a fork and the sauce will be rich and reduced.

8. Remove the pot from the oven and increase the oven temperature to 180°C (160°C fan/Gas Mark 4). This higher temperature will cook the pasta and create a lovely golden top. Taste the sauce and adjust seasoning - it should be rich, tomatoey, and well-spiced.

9. Add the orzo pasta to the pot, stirring it into the sauce around the meat. The pasta will absorb the delicious cooking liquid as it bakes. If the mixture looks dry, add another 200ml of hot stock or water - the orzo needs liquid to cook properly. The pasta should be just submerged in liquid.

10. Cover again and return to the oven for 20 minutes. Remove the lid, give everything a gentle stir, and check the pasta - it should be almost tender. If it's still quite firm, cover and cook for another 5-10 minutes. Once the pasta is al dente, remove the lid completely, sprinkle the grated cheese evenly over the top, and return to the oven uncovered for 10-15 minutes until the cheese is melted and golden, and the edges are slightly crispy.

11. Remove from the oven and let it rest for 10 minutes before serving. This allows the pasta to absorb any remaining liquid and makes portioning easier. Remove the bay leaves and cinnamon stick if you can find them. Garnish with fresh parsley and serve straight from the pot at the table - giouvetsi is meant to be a rustic, family-style dish. It's wonderful with a simple Greek salad and crusty bread. The leftovers, if there are any, are fantastic the next day. Store covered in the refrigerator for up to 3 days and reheat gently in the oven with a splash of water to loosen it up.