Name: Greek Lemony Lamb Shanks with Artichokes and Peas
Yield: 4
Cuisine: Greek
Ingredients: 4 lamb shanks; 1/3 cup olive oil; 1 large onion, finely chopped; 3–4 garlic cloves, grated; 1 can (14–15 oz) artichoke hearts, drained and halved; 2 cups frozen peas; Juice of 2 lemons, or more to taste; 1/4 cup chopped fresh dill; 4 cups water or broth; 1–1½ teaspoons salt, or to taste; 1/2 teaspoon black pepper; 1 tablespoon flour (optional)

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Lemony Lamb Shanks with Artichokes and Peas

Greek Lamb Shanks witt Artichokes and Peas

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Greek Lemony Lamb Shanks with Artichokes and Peas

Yield: 4–6 servings

Fall-off-the-bone lamb shanks cooked until tender, then finished with artichokes, sweet peas, fresh dill, and bright lemon. A comforting yet light Greek stew that feels elegant and full of spring flavor.

Ingredients

4 lamb shanks
1/3 cup olive oil
1 large onion, finely chopped
3–4 garlic cloves, grated
1 can (14–15 oz) artichoke hearts, drained and halved
2 cups frozen peas
Juice of 2 lemons, or more to taste
1/4 cup chopped fresh dill
4 cups water or broth
1–1½ teaspoons salt, or to taste
1/2 teaspoon black pepper
1 tablespoon flour (optional)

Instructions

Season the lamb shanks with salt and pepper.

Set the pressure cooker to sauté mode and heat the olive oil.Brown the lamb shanks on all sides until deeply golden. Remove and set aside.

In the same pot, add the onion and cook until soft and lightly golden.Add the garlic and cook briefly until fragrant.

Return the lamb shanks to the pot and pour in the water or broth.Bring to a simmer, then cover and pressure cook on high for 35–40 minutes.

Allow the pressure to release naturally for 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.

If you’d like a slightly thicker sauce, dissolve the flour in a little water and stir it in. Simmer for a few minutes.

Add the lemon juice and dill. Taste and adjust seasoning.

Remove from heat and let it rest for 10–15 minutes before serving.

Notes

Lamb shanks create a richer, more flavorful broth than cubed meat—don’t skip browning. Peas keep the dish light and fresh; potatoes will make it heavier. Add the artichokes toward the end so they don’t fall apart. Adjust the lemon to your taste—this dish should be bright and fresh. This stew tastes even better the next day.

To Serve

Serve with toasted bread, feta cheese, and olives.

Filoxenia Hosting Tip

Serve the lamb shanks whole in a large platter with the vegetables and broth spooned over the top. Add extra lemon wedges and a sprinkle of fresh dill right before serving. It’s simple, beautiful, and feels like something truly special without extra effort. 💛

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Greek Lemony Lamb Shanks with Artichokes and Peas

Watch the Video