Jarrete de cordero griego al limón con alcachofas y guisantes

Ingredientes

• 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
• 1–1 1/2 teaspoons salt, or to taste
• 1/2 teaspoon black pepper
• 1 tablespoon flour (optional)

Preparación

1. 1

   Season the lamb shanks with salt and pepper.

2. 2

   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.

3. 3

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

4. 4

   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.

5. 5

   Allow the pressure to release naturally for 10–15 minutes, then open the lid.

6. 6

   Add the artichokes and simmer uncovered for 10–15 minutes.Add the peas and cook for another 10 minutes, until tender.

7. 7

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

8. 8

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

9. 9

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