Cook4Me+ Greek Lamb with Risoni

Cook4Me+ Greek Lamb with Risoni

Main Course

  • 4

    Number of People

  • Cheap

    Cost

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 2 tbsp extra virgin olive oil
  • 4 small lamb shanks
  • 1 brown onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp tomato paste
  • 1 tsp dried oregano, plus extra to serve
  • 1 cinnamon stick
  • 300ml tomato puree
  • 1 cup lamb stock or chicken/beef
  • 1/2 cup frozen baby peas
  • 1 cup dried risoni
  • 50g feta, crumbled
  • Salt and pepper

Preparation

This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.

If you like lamb shanks then this recipe is for you. This lamb stew recipe is old school Greek style cooking that usually takes about 3 hours to cook but Justine shows us how it can be ready in 45 minutes by using the Tefal Cook4Me+. The traditional Greek way to serve this is to top with crumbled feta cheese and dried oregano. This is a very hearty meal that is great to make ahead and serving is generous enough to bring to parties.

1. Season shanks with salt and pepper.

2. Heat the extra virgin olive oil in the pressure cooker and seal off shanks. Remove and add the onion and garlic and cook for 3-4 minutes until softened. Add the oregano, cinnamon and tomato paste and cook for a further minute before returning the shanks. Cover with tomato puree and stock, add peas and cook under pressure for 45 minutes.

3. Remove meat from sauce and shred into chunks. Then return to sauce.

4. Cook the risoni in rapidly salted boiling water until al dente. Strain and drizzle over a little extra virgin olive oil. 5. Add risoni to stew and fold through to coat. Serve on a platter with feta and extra oregano.

Tip: If cooking the traditional way, cook in a heavy-based casserole pan with the lid on for 2 hours or until the meat falls away from the bone.

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