Greek Style Lamb Shank with Orzo

This video was created in partnership with the American Lamb Board. This amazing Greek-Style Lamb shank is seared and …


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About the Author: Chef Billy Parisi


  1. How much in your state does lamb chops cost, because in my state I would have to sell my six children 2 lb of lamb chops, I noticed that you're not answering anybody's question what is a different alternative versus lamb chops

  2. I will try it! I am 1/2 Greek and I can vouch for the cinnamon/allspice/tomato sauce combo! They often make a ground lamb or beef tomato sauce for those tubular spaghetti noodles- super yummy. And there is cinnamon in moussaka and pastitsio..

  3. I tried searing an onion for a long time at the lowest my cook top will go. After fifteen minutes or so, they've been completely black and bitter as death. I stirred almost constantly.
    What did I do wrong?

  4. I was given a recipe for a Greek dish called Kapama, by the wife of the Greek Orthodox church in Spokane, Washington. It is to die for and includes as your recipe does, garlic, cinnamon, Allspice, and Burgundy. Every time I make it, the aroma fills our apartment and the hallway. Neighbors knock and ask what I'm cooking that smells so incredible.

    Every year the church holds a festival and the streets around the entire block are closed to cars. They make 600 pounds of Kapama and serve it over Orzo in browned butter with Myzithra cheese, green beans, and a Greek salad. They sell out every time. Next time you make your dish Chef, try finishing the Orzo in browned butter. I don't care for Myzithra cheese so I use a fine grating of Asiago. Heaven!!!

  5. Great recipe, I do a similar one except I grind the onion, garlic, carrots and celery in a small food processor and cook in a flat sytle crock pot for about 4 hrs. on medium unitl it just simmers. Thanks

  6. I love your channel dude! How about chicken tiki masala?!? Your take on it. I made it myself sometime back. It came out absolutely delicious!
    Thank you for all the constant!!

  7. It actually reminds me of two different traditional Greek recipes (giouvetsi and kokkinisto), none of which is typically made with lamb, but nevertheless its a good idea and an interesting recipe. I'd say that if you cook the orzo inside the tomato sauce it'd be even better.

  8. As a Greek I would put the orzo to the sauce with the lamb. It would be overcooked blah blah blah but the flavor would be even greater as the pasta would absorb the sauce. That is how we make "kritharaki kokkinisto" orzo in red sauce.

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