Braised veal with orzo

Braised veal with orzo

Moscharísio stí kaseróla me kritharáki

Lyndey and Blair's Taste of Greece
Chris Chen

Pasta has its place in Greek cuisine and this comforting, yet surprisingly refined dish uses small orzo, which is much the size of rice.


Quantity Ingredient
1/3 cup extra-virgin olive oil
1kg veal shoulder, boned, cut into 3 cm cubes
1 large onion, chopped
3 garlic cloves, chopped
2/3 cup white wine
1 tablespoon rigani
1 tablespoon marjoram or oregano leaves
3 cups beef stock
400 g can diced tomatoes
1/3 cup flat-leaf parsley
1 cup orzo pasta
100g feta or kefalotyri, crumbled
flat-leaf parsley, to serve


  1. Preheat the oven to 180°C (160°C fan-forced). Drizzle half of the oil over the veal cubes, mix well and season with salt and freshly ground black pepper.
  2. Heat a large flameproof casserole dish (one with a lid) over a medium–high heat. Brown the veal in two or three batches, reheating the dish between batches.
  3. Heat the remaining oil in the dish, add the onion and cook, stirring, for 1 minute to soften but not brown the onion. Add the garlic and stir for a further 30 seconds. Pour in the wine and let it come to the boil. Return all of the veal to the dish, then add the rigani, marjoram and 2 cups of the stock and stir to mix. Cover the dish with the lid and cook for 1 hour, stirring it once or twice.
  4. Add the remaining stock, the tomatoes and parsley. Cook, covered, for 15 minutes before adding the orzo. Cover again, return to the oven and cook for a further 10–12 minutes, or until the orzo is just cooked. Remove the lid and sprinkle the braised veal with crumbled feta and a few parsley leaves. Serve immediately.
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