So glad to hear, praise indeed!

Did you have it covered? This should help to prevent you losing too much liquid as it cooks, though it will reduce a bit. Once you add the orzo, there should be enough liquid to cover the orzo with a thin layer of liquid so that the orzo cooks. If this is not the case, then add either some more broth or passata, as you prefer, or a mixture of both. The end dish will not be very saucy, just enough to coat everything, but yes you do need enough liquid to ensure the orzo cooks. You can also start cooking the orzo and top up the liquid, if needed.

So glad you enjoyed, and thanks for sharing your instant pot adaptation!

Delicious! I make this in the Instant Pot / pressure cooker. Saute setting for the beginning steps; Stew/Meat function and slow release in place of the simmering; then stew or rice function for about 10 minutes with the orzo added in. Easy one pot meal and tastes like back home in Greece.

You could use any medium-large pot/pan - I would recommend one with a heavy base, to help avoid burning and to distribute the heat better.

What is an alternative tool to a Dutch oven?

So glad to hear you enjoyed! It's a firm favorite in our house during the colder months.

Perfect! Yes I often let it cook longer if I can, as I mention, to be extra tender. Glad to hear you enjoyed!

I made this last night and it was delicious! I followed your advice and used the smaller can of tomatoes and as I was putting them in the pan I could see that it was the right amount to use. The last couple of years I have gotten to using stewed tomatoes in these types of recipes instead of diced tomatoes feeling they add a bit of richness of flavor. I followed the recipe almost exactly except that when I got to the simmer the meat stage I put the covered pan in the oven at 325° for 2 hours. I used a 12" cast iron skillet. Then added the orzo for an additional 25 - 30 minutes. I did add a handful of dried diced carrots with the orzo. Everything came out perfect. This recipe takes me back to a fine Greek restaurant serving Lamb Shanks with orzo. Thanks for making it available.

Thanks for such a prompt and courteous reply!

Hi, yes I can certainly see this working well with neck meat. On the tomatoes - that is certainly a lot more than is typical for this with the same weight of everything else (it's double) so it will definitely change the sauce a bit. It may be better to hold back some of the tomatoes for another use, or else if you want to use all, then I'd suggest you add less stock so that it's not overly-liquid. You could also have the lid slightly open as it cooks to let a little more evaporation occur than usual. Enjoy!

Yes you could, though I would recommend a heavy-based one if at all possible to try to ensure the heat is evenly distributed and to try to avoid any burning on the bottom.

I haven't tried myself, but I imagine it could be - you would still want to brown the meat and soften the onion and garlic, but you could then do the longer cooking in the slow cooker. Maybe around 6-8hrs on low before adding the orzo, and do that part on high until the orzo is cooked? You might not need quite as much stock as the liquid doesn't tend to reduce in the slow cooker as much as stove/oven methods.

Yes, you can freeze this - generally, I think if you have the option to only make up to before you add the orzo and freeze at that point, the texture of the pasta is better when cooked fresh, but you can still freeze once the pasta is added as well.

Is this freezable?

I haven't tried so don't take this as certain, but my guess would be yes, it would work, but you may lose a bit of the depth of flavor. I'd suggest cooking the beef in some stock in the pressure cooker, then add this when you would add the stock later and reduce the amount of additional stock - it's hard to say how much evaporates but I'd say about 1/4 cup less liquid in total is maybe a good place to start.

So glad to hear you enjoyed! And yes, the ingredients are generally ones you may have around (part of why it's on our menu often!)

Glad to hear you enjoyed!

That sounds like praise indeed, glad it was well received! Appreciate the tips - sadly I don't think I've ever seen kritharaki here but if I ever do, I will try.

A few recommended tweaks: instead of orzo, use kritharaki. You can find it in any grocery store with w decent international aisle. It’s Greek orzo. It’s a little bigger and thicker and more authentic. Also, when you add the orzo/kritharaki, add a little water so the end result has more gravy in it. You know, for dipping your bread!

Thanks, that’s how I made it last night and it came out absolutely delicious!!! My husband, daughter and I are Greek and I think your recipe is the best!!! I’ll be making this quite often.

I put the Dutch oven in the oven - no need to dirty another dish and it works perfectly.

So glad you enjoyed it! Well then maybe it's not such a surprise I wasn't sure if we had it or not in Cyprus - I have also been in Greece various times so especially with a newborn at the time it was a little bit of a daze where the familiarity came from But so glad it lived up to what you had in Crete!

How wonderful to have those memories, I hope this lived up to them!

Thanks Sabrina, I'm glad you decided to take a look, this is definitely one of our family favorites. And a great way to expand your experience of Greek food too.

Thanks so much, it's a really tasty dish!

Thanks Monica, yes definitely good for days like that!

There are so many places in Greece that just ooze history, it's fascinating to see. This stew is delicious, hope you enjoy!