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Recipes with

Ossobuco with kritharaki (orzo) in the oven


Cooking time

1 1/2 hours

Preparation time





  • 500 g. Kritharaki (orzo) HELIOS

  • 50 g butter

  • 100 ml olive oil

  • 120 g all-purpose flour

  • 4 slices of beef shank with the bone in, 4 - 5 cm thick (ask your butcher for ossobuco shanks so that he can cut them to the right thickness. You will also find ready-made shanks in 4-piece packs in the fridges of large supermarkets)

  • 2 medium carrots, preferably organic, peeled and diced

  • 2 medium dry onions, finely chopped

  • 3 sprigs of celery, finely chopped

  • 2 cloves of garlic, crushed

  • 500 g whole tomatoes (canned)

  • 1 tbsp tomato paste

  • 150 g sun-dried tomatoes, finely chopped

  • 500 ml dry red wine

  • 1 500 ml meat broth, hot

  • 4 - 5 grains of allspice (bachary)

  • salt, freshly ground pepper

  • finely chopped parsley, to serve

  • 100 g head cheese, grated


Heat half of the olive oil in a wide, shallow pan over medium-high heat. Season the shanks with salt and pepper, flour them well and place them in the pan in a single layer and sauté for 2-3 minutes, without turning theme upside down, until they are cooked and get a brown colour on the underside and easily be removed. Carefully turn them over and sauté for another 2 - 3 minutes. If you can't fit them all in the pan at once, sauté them two at a time. Transfer the shanks to the pan. Preheat the oven to 180°C on resistance.

Add the remaining olive oil to the pan, reduce the heat and add the carrots, onions and celery together. Season with salt and pepper and sauté for 2-3 minutes, until soft. Add the garlic and sauté for another ½ minute. Add the wine, half of the broth, the tomatoes, the sun-dried tomatoes and the tomato paste and once it boils , pour the sauce into the pan with the shanks. Cover with the lid and bake in the oven for 1 hour.

In a non-stick frying pan, heat the butter. Add the kritharaki (orzo) and sauté for 3-4 minutes.

Take the cooking casserole out of the oven, pour in the kritharaki (orzo) and add the rest of the meat stock. Stir gently and return to the oven without covering the casserole. Bake the casserole for 20 minutes, until the kritharaki (orzo) is bubbling.

Serve the casserole on a platter, sprinkle with headcheese and chopped parsley.

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