Greek Manestra
Ingredients
- 1/8 cup olive oil
- 8 - 10 pieces short ribs, bone in
- Salt and pepper, to taste.
- 2 bunches mint, stems removed, finely chopped
- 1 large sweet yellow onion, finely chopped
- 6 8-ounce cans tomato sauce
- 1/4 whole cinnamon stick
- 4 whole cloves garlic
- 1-pound orzo pasta
- Juice of 1 lemon
- 4 tbsp. butter, browned
- Chicken broth, for thinning mixture, optional
Instructions
For the Dutch oven method:
- Generously sprinkle salt and pepper on both sides of short ribs.
- In a hot skillet, with olive oil, brown ribs.
- When browned, add mint and onion cooking until onions are tender.
- Add tomato sauce, cinnamon and cloves.
- Simmer until meat is tender, about 3 hours.
- When done, remove meat and cut up or shred into bite-sized pieces.
- Remove and discard cinnamon stick and cloves.
- Add Orzo to sauce, stirring often to avoid sticking; cook for about 25 minutes.
- Add lemon juice; return meat to pot.
- In a small saucepan, over medium heat, cook butter until browned.
- Stir butter into orzo and meat mixture and serve.
- Serve with a salad and Feta Cheese as a side.
For the crock pot method:
- In a skillet, over medium-high heat, brown the seasoned short ribs in olive oil.
- Add onions and mint; cooking until onions are tender.
- Transfer ribs and onions to crock pot.
- Cover meat with tomato sauce, cloves and cinnamon.
- Cook on high for about 6 hours or until ribs are tender.
- Remove meat; cut or shred into bite-sized pieces.
- Add orzo to the sauce; cook for about 20 minutes, stirring occasionally.
- Add the meat back to the cooked orzo.
- Add the melted butter and lemon.
- Stir and serve.
Notes
For the Dutch oven method - If mixture becomes too thick, add chicken broth or water, a little at a time.