Cooking Traditions

Lamb Shank with Red Sauce and Orzo (Yevetsi)
Our traditional New Year's Eve Dinner

can be baked, cooked on the stove top, or slow cooker

Ingredients:

lamb shanks  (one per adult)

diced yellow onions, half of an onion

celery, cut in one inch sizes

chopped or minced garlic

a big can of diced tomatoes

a medium  size of tomato sauce

carrots, or green bean

tomato paste

bay leaves (2)

oregano

salt

pepper, course ground

cinnamon

EV olive oil

water

orzo

(As you know, ethnic cooking is not a precise art. It is what is pleasing to the one cooking the dish. “A little bit of this, a pinch of that, and a lot of taste testing is the trick to excellent cooking!)

1. Put a small amount of olive oil in a pan.

2. Brown the lamb shanks on all sides.

Baked or Slow Cooker:

1. Put all ingredients at the bottom of slow cooker pot or baking pan (with high edge), except lamb.

2. Lay the lamb on top.

3. Add water to the height of lamb.

4. Stir to blend the seasonings.

Slow Cooker:

5. on high for 6-8 hours
Check at half way point for flavor and doneness. Adjust seasoning to taste.

Baked in the Oven:

5. Bake for 3-4 hour in the oven at 350 degrees.

 Check at halfway point for doneness and taste. Adjust seasoning to taste.

6. Boil orzo until done. Drain the water.

7. Right before serving, pour some sauce onto the orzo and mix well.

8. 15-20 minutes before serving, add the carrots /or green beans

Stove top:
1. Saute the onions.

2. Add the garlic, tomatoes, sauces, and paste.

3. Put the browned lamb shanks.

4. Add the rest of the seasonings.
5. Let boil and then simmer with cover for 3-4 hours.

Check half way for seasoning and doneness. Adjust seasoning to taste.

30 minutes prior to being done, it may be put in the oven

to brown and to make the sauce thicker

Especially if you are Greek or married to one, serve with a lot of French or Italian bread.
(Is there an equivalent Greek bread?)

I wonder how it would taste with black or kalamata olives.

the finished product