Kritharaki with Veal Osso Bucco Recipe

Kritharaki with Veal Osso Bucco

If you're searching for a fast substitute for a classic Giouvetsi dish (lamb and orzo baked in the oven), give this scrumptious stove-cooked Kritharaki with Veal Osso Bucco a try.

Kritharaki with Veal Osso Bucco
Kritharaki with Veal Osso Bucco

For the dish, you have the option to choose any type of meat you prefer and swap it with chicken in place of red meat. However, it is recommended by Flavours & Flair to opt for meat pieces with a bone to enhance the overall flavour of the dish.


  • 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


  • Heat olive oil in a 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 a wooden spoon.
  • Cover the saucepan, reduce to medium heat, and cook for 45 minutes.
  • Lift the lid and add 1 x litre of 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

GCT Team

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

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