Ingredients:

  • 3 lbs (1.36kg) lamb shoulder, cut into 2-inch chunks
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 large (300g) yellow onions, finely diced
  • 4 cloves (20g) garlic, minced
  • 2 tbsp (32g) tomato paste
  • 1 cup (240ml) dry red wine
  • 1 can (28oz / 794g) crushed tomatoes
  • 3 cups (710ml) beef bone broth
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 tsp (4g) dried oregano
  • ½ tsp (1g) ground allspice
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 ½ cups (300g) uncooked orzo pasta
  • 1 cup (140g) crumbled feta cheese
  • ¼ cup (15g) fresh parsley, chopped
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Pat the lamb dry with paper towels. Heat olive oil over medium-high heat in a Dutch oven. Working in batches, sear the lamb until each side is deeply browned and mahogany-colored. Remove meat and set aside.
  2. Reduce heat to medium. Sauté onions until translucent. Stir in the garlic and tomato paste, cooking for 2 minutes until the paste turns a dark brick red. Deglaze the pot with red wine, scraping up the browned bits (fond) from the bottom.
  3. Return the seared lamb to the pot. Add crushed tomatoes, beef broth, cinnamon stick, bay leaves, oregano, allspice, salt, and pepper. Bring to a boil, then reduce to a low simmer. Cover and cook for 2 hours, or until the lamb is fork-tender.
  4. Stir in the uncooked orzo. Simmer uncovered for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente.
  5. Remove from heat and stir in crumbled feta, chopped parsley, and fresh lemon juice before serving.