One Pan Greek Lamb with Orzo

Tender, slow-braised lamb shoulder in a rich cinnamon-spiced tomato sauce with orzo pasta cooked right in the pan. This cozy Greek-inspired one pan dinner is hearty, flavorful, and perfect for a weeknight meal or weekend comfort food.

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Keyword: Braised Lamb, Comfort Foods, Greek Lamb, Greek Orzo, Lamb Orzo, Lamb Stew, One Pan Dinner, One Pan Meal, The Cooking Mawma

Servings:

Equipment

Large Deep Skillet with lid, or Dutch oven

Ingredients

2 lbs lamb shoulder cut into chunks (can also use beef)
2 tbsp olive oil
1/2 large white or yellow onion chopped
4 garlic cloves minced
1 cinnamon stick
2 bay leaves
1/2 cup dry red wine I used cab
1 28oz can crushed tomatoes
1 tbsp tomato paste
1 sugar
1 tbsp salt
3 cups hot beef broth
1.5 cups dry orzo pasta
Feta cheese for garnish
dash Fresh parsley for garnish

Instructions

Heat a large, deep skillet with sides to medium-high. Add lamb chunks and cook on all sides until browned. Remove from the pan.
Reduce heat to medium and add onions. Cook until softened, about 2-3 minutes. Add garlic and cook for another minute. Add cinnamon stick and bay leaves and mix.
Add red wine to deglaze the pan. Simmer for 3 minutes until reduced halfway, then add crushed tomatoes, tomato paste, sugar, salt, hot beef broth, and browned lamb.
Bring to a boil then lower heat to low. Cover and cook for 1.5 hours, or until lamb is very tender.
Remove lid and add uncooked orzo pasta. Cook uncovered for an additional 15-17 minutes, or until orzo is tender, stirring often.
Discard cinnamon stick and bay leaves. Garnish with crumbled feta and fresh parsley. Enjoy!

Nutrition