Baked lamb with pasta in tomato sauce (Youvetsi) from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (page 100) by Aglaia Kremezi

  • garlic
  • lamb shanks
  • Show all ingredients...

  • EYB Comments

    Requires marinating the lamb overnight. Can substitute kefalotyri cheese, pecorino Romano cheese, or Parmigiano Reggiano cheese for myzithra cheese.

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  • Eat Your Books

    Requires marinating the lamb overnight. Can substitute kefalotyri cheese, pecorino Romano cheese, or Parmigiano Reggiano cheese for myzithra cheese.

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