Lamb Ragout with Hilopitas
In a large saucepan with a thick bottom pour the oil to warm up. Put a layer of lamb and saute until becomes golden brown. Take the lamb out with a slotted spoon and repeat the process (always put a single layer) to finish with all the meat.
Keep the meat in a bowl and add to pot the onion. Saute for 3-4 minutes and add the garlic.
Leave a bit and pour the wine. Once the alcohol has evaporated, add the tomatoes, stock, chili, herbs and boil the sauce for 3-4 minutes.
Transfer the meat in the pot, add salt and lower enough the heat. Cover the pot and boil for 2 hours on very low heat until the meat is beautifully tender and the sauce becomes thicken.
In another pot boil the thin hilopitas ZIMARIKA PSACHNON according to package instructions. Strain them and put them back to the pot. Sprinkle with dried mizithra cheese and stir well.
Spread the pasta on a platter and serve upon the ragout.
What you will need
500 g thin Hilopitas “ZIMARIKA PSACHON”
1200 g lamb shanks, cut into small bites
4 tbsp extra virgin olive oil
1 onion, chopped
3 garlic cloves, chopped
1 cup red wine
400 g tomatoes concasse
1 liter beef stock
1 chili pepper, chopped
1 tsp fresh oregano, dry
1 tsp fresh rosemary, dry
1 tsp sweet fennel seeds, dried
200 g dried mizithra cheese, grated