Kritharaki with Veal Osso Bucco

Kritharaki with Veal Osso Bucco

If you are looking for a quick alternative to a traditional Giouvetsi recipe (baked lamb with orzo) try this delicious stove cooked Kritharaki with Veal Osso Bucco.

Kritharaki with Veal Osso Bucco
Kritharaki with Veal Osso Bucco

If you are looking for a quick alternative to a traditional Giouvetsi recipe (baked lamb with orzo) try this delicious stove cooked Kritharaki with Veal Osso Bucco.

You can use any meat of your choice and replace with chicken instead of red meat, however Flavours & Flair recommends pieces with bone, as it adds more flavour to the dish.

Ingredients

  • 1 x kilo veal Osso Bucco
  • 5 x ripe tomatoes
  • 1 x Spanish onion, chopped
  • 1 x tablespoon tomato puree
  • 500 x grams Kritharaki (orzo)
  • 1 x cup white wine
  • salt & pepper to taste
  • Kefalograviera, to garnish
  • 1 x litre water

Method

  • Heat olive oil in large saucepan.
  • Add onion and saute for 1 minute.
  • Add meat and saute for a couple of minutes on each side.
  • Add white wine, tomato paste, pureed tomatoes, salt and pepper. Stir well and cook for 3 minutes on high heat, stirring frequently with wooden spoon.
  • Cover saucepan, reduce to medium heat and allow to cook for 45 minutes.
  • Lift lid and add 1 x litre water.
  • Add Kritharaki and stir well.
  • Allow to cook for about 20 minutes, stirring constantly as pasta sticks together very quickly.
  • Serve with grated cheese.

*Recipe by flavoursandflair

SENSE: Athens’ Magical Rooftop Restaurant

GCT Team

This article was researched and written by a GCT team member.