Greek Easter, or Greekster, if you will, is a major celebration for Greeks across the globe. Lamb (arni) is the protein of choice for this holiday, as it symbolizes abundance and celebration. Many people follow the Orthodox religion fast from animal products during Lent, so feasting is very necessary on Easter Sunday.
Growing up, this braised lamb with pasta dish was the star of the Easter spread every year, with the aromas of the succulent meat wafting through my yiayia’s entire apartment complex. Needless to say, all her neighbours knew we were eating very well.
While the lamb is the undoubtedly star, the pasta cooked in the umami-rich sauce is unforgettable and ensures that not a drop of flavour is wasted. This Braised Lamb with Pasta dish may take some time to cook, but it’s so simple to prepare that you’ll barely feel like you’ve lifted a finger when all is said and done. Plus, it all comes together in one pot, so really, you’re saving time!
Related: My Greek Grandmother’s Moussaka
ingredients
directions
Preheat the oven to 375°F.
Cut 2 of the garlic cloves into thin slices. Pierce lamb shanks with a small knife and insert garlic into the slits.
Place shanks into a heavy-bottomed pot, along with the remaining garlic cloves.
Drizzle olive oil, salt and oregano onto the meat and add broth to the bottom of the pot.
Place in oven and cook for an hour and a half, covered.
Remove shanks from the oven and add diced red onion and jar of passata, adding 1⁄3 cup of water to the jar after pouring passata out to ensure we’re not wasting anything.
Cook for an additional hour and a half, uncovered. Remove pot from the oven and use tongs to collect the shanks.
Taste the broth for seasoning. Add pasta to the pot and cook covered for 15 minutes.
Give pasta a stir and cook for an additional 10-15 minutes or until the pasta is al dente.
If all the liquid has been absorbed before the pasta is cooked, add ½ cup of water or broth and check every 5 minutes until al dente, adding small amounts of liquid each time if needed.
Garnish with fresh parsley and feta, if desired.
Serve and enjoy!
