A Greek Lamb Stew

Hi everyone, ya sas, que tal los sucesos? To another episode of Dimitra's Dishes. Today we're making a beautiful and elegant dish made with lamb, artichokes, and sweet green peas. It looks much fancier than it actually is. They tend to be a little bit intimidating to make, but if you follow all of my directions, you can serve this to your family as a weeknight or Sunday meal, or you can serve this at a dinner party, and your guests are going to absolutely love this one. Let me show you how I make it. All right, we're going to begin with the lamb shanks. So I like to brown them in the oven under the broiler setting because it really helps with cleanup. We're not going to have a huge mess after that. Just season them with salt and freshly cracked black pepper. Make sure that your oven is set to the broil setting, and then you just brown these 10 minutes on each side, and they're good to go. In the meantime, we're going to finely chop an onion and add it to the pot with a little bit of olive oil. We're just going to cook the onions until they're nice and soft and golden. Once they're done, go in and add some garlic cloves that have been grated, 4, 5, 10, however many your heart desires. We're going to cook the garlic until it's nice and fragrant. That just takes a few seconds. Add the brown lamb shanks into the pot with four cups of either water or chicken broth. We're going to season it with a little bit of salt and freshly cracked black pepper. I did add a tablespoon of flour to the onion garlic mixture. It thickens the sauce just the tiniest bit. You can skip it if you don't want it. If you want to keep this gluten free, leave the flour out. We're going to bring this to a boil. Once it comes to a boil, reduce the heat to a medium low and let the lamb shanks cook for two hours. So you want the meat to be nice and tender and almost falling off the bone. You can take a shortcut and instead of cooking the lamb shanks in the pot, you can pressure cook them for 40 minutes and they'll be nice and tender. So that's totally up to you. Once the lamb shanks are nice and tender, we're going to go in and add a bag of frozen green peas. This is a pound of them. I also have a 15 ounce can of drained artichoke hearts. These are already quartered. I just drained them and they're going to go in with the juice of a lemon. Some dried dill is going in here with a pepper. Some oregano is also in here. I forgot to mention that I did add oregano while the lamb was cooking and we're just going to cook this covered for about 15 more minutes so that way the artichokes and the peas are nice and bright and tender. Once it's done, you can give it a taste and add some more dill if you want. You can add a little bit of fresh mint, finely chopped mint and that's it. It should be nice, tender and delicious and it's ready to serve. So good. The artichokes are tender and lemony. The peas are sweet but they're so fresh tasting. The lamb just falls off the bone. This is one of those dishes that feels really special yet it's made with simple ingredients and it's easy to make. You can take the shortcut of the lamb and cut the two and a half hour time down to by at least by an hour by cooking the lamb shanks in the pressure cooker. All you need is to run them in there for 45 minutes and they're going to be tender, falling off the bone. Take all that broth that they're going to release that's in the in the pressure cooker and then you can stew it with the veggies. You can totally add some potatoes in this as well. The exact measurements are on the blog DimitrisDishes.com so you can head on over there to print this one out. Thank you so much for spending time with me today. I'll see you all next time. Guess us!