A Greek Lamb Stew

Name: A Greek Lamb Stew
Total time: 90 min
Ingredients: 4 Lamb; ⅓ cups Olive oil; 1 Onion, finely chopped; 3–4 Garlic, grated; 1 can Artichoke, drained halved; 2 cups Pea, frozen; to taste Lemon; ¼ cups Dill, chopped; 4 cups Water or broth; 1–1 ½ tsp Salt; ½ tsp Black pepper; 1 tbsp Flour

By Dimitra's Dishes · 90 min

Ingredients

Lamb4
Olive oil⅓ cups
Onion · finely chopped1
Garlic · grated3–4
Artichoke · drained halved1 can
Pea · frozen2 cups
Lemonto taste
Dill · chopped¼ cups
Water or broth4 cups
Salt1–1 ½ tsp
Black pepper½ tsp
Flour1 tbsp

Instructions

Season the lamb shanks with salt and pepper.
On sauté mode in a pressure cooker, heat the olive oil and brown the shanks well on all sides. Set them aside.
In the same pot, cook the onion until soft and lightly golden. Add the garlic and cook briefly until fragrant.
Return the shanks to the pot, add the water or broth and bring to a simmer. Cover and pressure cook on high for 35–40 minutes.
Release the pressure naturally over 10–15 minutes, then open the lid.
Add the artichokes and simmer uncovered for 10–15 minutes. Add the peas and cook for another 10 minutes, until tender.
For a thicker sauce, dissolve the flour in a little water, stir it in and simmer a few minutes.
Stir in the lemon juice and dill. Taste and adjust the seasoning.
Take off the heat and rest for 10–15 minutes before serving.

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