Greek Lamb with Risoni

Cook time 45 minutes
Servings 4


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 of lamb stock or chicken/beef

1/2 cup frozen baby peas

1 cup of dried risoni

50g feta, crumbled

Salt and pepper

Greek Lamb with Risoni


Season shanks with salt and pepper.

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. 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.

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

Cook the risoni in rapidly salted boiling water until al dente. Strain and drizzle over a little extra virgin olive oil.

Add risoni to stew and fold through to coat. Serve on a platter with feta and extra oregano.