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Youvetsi (Greek Lamb) Recipe


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     Youvetsi (Greek Lamb)

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   3 hours
  Van Loveren Cabernet Sauvignon

800g stewing Lamb (knuckles), excess fat removed
Salt and milled Pepper
Olive Oil, for frying
1 Onion, finely chopped
2 Celery stalks, finely chopped
1 large Carrot, finely chopped
4 cloves Garlic, chopped
3 Tbsp (45ml) Rosemary, chopped
2 cans (400g each) chopped Tomatoes
1 cup (250ml) White Wine
3 cups (750ml) Beef Stock
1.5 cups (375ml) Risoni (rice-shaped pasta)
cup (125ml) chopped flat-leaf Parsley
Parmesan shavings

Season lamb with salt and pepper. Heat a glug of oil in a heavy-based saucepan and brown meat all over. Remove and set aside.
Fry vegetables until they are beginning to caramelise. Add garlic and rosemary and fry another minute. Add tomatoes, wine, stock and lamb. Cover and simmer for 2 hours.
Remove any bones. Judge liquid- there should be at least half remaining. Add pasta and more stock if necessary.
Cook for a further 15 minutes, or until pasta is tender.
Serving Suggestions
Serve with plenty of fresh parsley and parmesan.

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