Ingredients:
- 1.5 lbs lamb neck (or shoulder, cut into chunks)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 fresh tomatoes, diced (or 1 cup blended tomatoes)
- 1 tablespoon tomato paste (optional)
- 1/2 cup red wine (optional)
- 5 cups homemade bone broth (or water)
- 1 cinnamon stick
- 1 bay leaf
- Fresh oregano or thyme
- 1 cup acini de pepe pasta
- Olive oil
- Salt and pepper to taste
- Grated Kefalotyri or Parmesan cheese (optional)
Instructions:
- Blanch the Lamb: In a pot of boiling water, blanch the lamb pieces for 3-5 minutes to remove impurities. Drain and rinse the lamb under cold water.
- Sear the Lamb: Heat olive oil in a skillet and sear the lamb until browned on all sides, about 5-7 minutes. Transfer the lamb to the crockpot.
- Cook Aromatics: In the same skillet, sauté the onion and garlic until soft, about 3-4 minutes. Add the tomato paste and cook for 1 minute. Deglaze with red wine (if using) and simmer for 2-3 minutes.
- Slow Cook: Transfer the onion mixture to the crockpot with the lamb. Add the tomatoes, cinnamon stick, bay leaf, oregano, and 5 cups of bone broth. Cook on low for 6-8 hours or high for 4-5 hours, until the lamb is tender and easily falls apart.
- Add Acini de Pepe: About 30 minutes before serving, add the acini de pepe to the crockpot. Stir and cook for 10-15 minutes, until the pasta is tender. Add more broth if needed.
- Finish and Serve: Remove the cinnamon stick and bay leaf. Season with salt and pepper. Serve with kefalotyri or parmesan cheese and a drizzle of olive oil, if desired.
This version of Lamb Youvetsi with acini de pepe creates a hearty, comforting dish with tender lamb and flavorful pasta. The use of cinnamon and oregano adds a rich Mediterranean depth to the sauce, while the quick-cooking pasta keeps it light!
Yes, blanching the lamb before cooking it is a good practice, especially if you want a cleaner, clearer sauce or broth. This step helps remove impurities, blood, and excess fat, which can otherwise make the sauce cloudier and slightly more greasy.
Why Boil the Lamb First?
- Cleaner Flavor: Blanching removes impurities like scum and excess fat, resulting in a cleaner, more refined flavor.
- Better Sauce Texture: Without those impurities, the sauce will be clearer and smoother.
- Less Grease: Boiling helps render some of the fat, making the dish lighter and less oily.
How to Blanch the Lamb:
- Bring Water to a Boil: In a large pot, bring water to a boil.
- Blanch the Lamb: Add the lamb pieces to the boiling water and let them cook for about 3-5 minutes. You’ll see some scum and foam rise to the surface.
- Skim Off Impurities: Skim off the impurities, then drain the lamb and rinse it under cold water to remove any remaining residue.
- Proceed with the Recipe: After blanching, you can proceed with the searing step (if desired) or go straight to slow cooking.
Blanching is especially useful in dishes like Lamb Youvetsi, where the lamb simmers in a rich sauce. This step helps ensure the sauce stays clean and flavorful without any unwanted impurities from the meat.