Greek Lamb with Risoni

• 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

#everydaygourmet #pressurecooker #entertaining

This recipe is created in partnership with Everyday Gourmet.

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.