Fall-Off-The-Bone Greek Lamb Shanks with Lemony Potatoes

By Dimitra's Dishes · 180 min

Ingredients

Instructions

1. Preheat the oven to 220°C (425°F).
2. Set a pressure cooker to sauté, add the olive oil and soften the onion, then add the garlic and cook until fragrant.
3. Season the lamb shanks with salt, pepper, oregano and cumin, then sear them lightly on all sides in the pot.
4. Add the tomato paste, water or broth and lemon juice, cover and pressure cook on high for about 45 minutes until the lamb is very tender.
5. Let the pressure release naturally for 10 minutes, then release the rest. Remove the lamb and set it aside, reserving about 1 cup of cooking liquid.
6. Spread the potato wedges in a single layer on a large sheet pan. Add the olive oil, lemon juice, salt, pepper, garlic, oregano and red pepper flakes, then pour in the water or broth and toss until well coated.
7. Nestle the lamb shanks among the potatoes, pour some of the reserved liquid over everything, and roast for 45 to 55 minutes, until the potatoes are tender and golden and the lamb is caramelised.
8. Optionally, turn on the grill for the last 5 to 7 minutes to crisp everything, watching closely so it does not burn.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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GarlicOnionLemonPotatoTomato pasteLamb