Ingredients
Meat
5 lbs. meat (3-4 lamb shanks, 1-2 veal osso bucco pieces)
1 tablespoon extra virgin olive oil per lb. of meat (We recommend Cretan Labyrinth Family Estate)
1 large onion grated
3 1/2 cups crushed tomatoes (or 3 tomatoes grated + 2 cups crushed tomatoes)
2-3 tablespoons tomato puree
2 cups water
1 crushed clove of garlic per lb. of meat
3 allspice per 2 lbs. of meat
1 clove
1 bay leaf
1 small cinnamon stick
Salt and pepper
Orzo
1 cup water (if needed)
1 lb. orzo pasta
3 tablespoons extra virgin olive oil (We recommend Cretan Labyrinth Early Harvest)
Grated cheese for serving (Pecorino)
Preparation
Salt the meat
For gas stoves: Heat olive oil in a warm Dutch oven at medium heat. When ready, turn the heat on high. Put the lamb pieces inside first and brown them all over for 5+ minutes. Remove and do the same with the osso bucco. Alternate heat between high and medium to make sure that the oil doesn’t overheat and splatter all over.
Keep oil at medium heat and add the onion. Sautee for 2-3 minutes. Throw the garlic and sauté for 1 more minute.
Put tomatoes and tomato paste in. Add the warm water. Add a pinch of sugar. Add salt and a bit of pepper. Once it comes to a simmer add the spices, then put the meat back in. Let it come to a simmer again, cover and reduce the heat to the lowest setting. Cook for up to 5 hours.
Heat the oil over medium heat in a pan. Increase the heat to medium high and add the orzo. Sautee for 3-5 minutes
Preheat the oven to 440f. Once the temperature crosses above 300f pour the orzo Into the Dutch oven and redistribute the meat pieces.
Place in the oven and bake for 15-20 minutes. Turn on the broiler, uncover the Dutch oven and let it bake for 3-5 minutes (surface should still appear liquid, orzo should be submerged. If you can clearly make out the pasta you need to add water).
Turn off the heat and let it rest for at least 1 hour in the warm oven. It should now appear to be a solid baked dish. When ready to eat, place on plates and grate cheese on top. Reheat gently under broiler until cheese melts on top.
