Piernas de cordero griegas con limón, alcachofas y guisantes

The easiest lemony Greek lamb stew that feels elegant and comforting at the same time!

Fall-off-the-bone lamb shanks cooked until tender, then finished with artichokes, sweet peas, fresh dill, and bright lemon. This comforting yet light Greek stew is rich with flavor while still feeling fresh, vibrant, and perfect for spring.

This is one of those beautiful Greek dishes that tastes like it took all day to make, yet comes together with surprisingly little effort thanks to the pressure cooker. The lamb becomes deeply savory and tender while the broth turns silky and infused with olive oil, garlic, lemon, and herbs. Sweet peas and delicate artichokes keep the stew feeling bright and fresh, creating the perfect balance between cozy comfort food and elegant Mediterranean cooking.

Fall-off-the-bone

rich, deeply savory

Light sweet peas

What gives this lamb stew its rich flavor?

Lamb shanks become incredibly tender while creating a rich, flavorful broth as they slowly cook. Lamb shanks create a much richer, more flavorful broth than cubed lamb, so don’t skip the browning step.

Olive oil adds body and richness while helping develop deep flavor when browning the lamb, garlic, and onions.

Onion, finely chopped, creates a naturally sweet and savory flavor base for the stew.

Garlic, grated or minced, adds warmth and aromatic depth that enhances the broth beautifully.

Water or broth forms the base of the stew and allows the lamb to slowly become tender and flavorful.

Salt and black pepper season the lamb and balance all the flavors throughout the dish.

What keeps the stew bright and fresh?

Artichoke hearts, drained and halved, add a delicate, earthy flavor and a tender texture that pairs beautifully with lamb and lemon.

Frozen peas bring sweetness, color, and freshness that lighten the stew’s richness. The peas help keep the stew light and fresh, while potatoes would make it heartier and heavier.

Fresh lemon juice gives the broth its signature bright Greek flavor and balances the richness of the lamb. Adjust the lemon juice to your taste—this dish should feel bright, fresh, and vibrant.

Fresh dill adds vibrant, cool, herby freshness that I love paired with lemon.

Flour is optional but can lightly thicken the broth for a silkier consistency.

Filoxenia Hosting Tip 💛

Serve the lamb shanks whole on a large platter with the vegetables and broth spooned generously over the top. Finish with extra lemon wedges and a sprinkle of fresh dill right before serving for a fresh, vibrant presentation.

This is exactly the kind of meal that feels impressive and comforting at the same time—beautiful enough for guests while still feeling relaxed, generous, and welcoming.

How do I prepare and brown the lamb shanks?

Season the lamb shanks with salt and pepper. 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.

What if I want to avoid the oily mess when browning lamb?

My favorite way to avoid the oily mess is browning the lamb shanks in the oven under the broiler. It really helps with clean up. Just season the shanks with salt and pepper and broil for 10 minutes on each side.

How do I build the flavor base?

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

How do I pressure cook the lamb until tender?

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

When do I add the artichokes and peas?

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

How do I thicken the broth slightly?

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

Does the stew need to rest?

Add the lemon juice and dill. Taste and adjust seasoning. Remove from heat and let it rest for 10–15 minutes before serving.

What should I serve with Greek Lemony Lamb Shanks?

All you need to serve this stew with is toasted bread, feta cheese, and olives for a simple, beautiful Greek-style meal. If you want to add even more freshness, try a green salad on the side.

Can I make this stew a day ahead?

My Greek lemony lamb shank stew tastes even better the next day as the flavors continue to develop, so it’s a great option to impress your friends and family without having to cook.

Do you have more spring stews?

Ingredients

• 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
• 1–1½ teaspoons salt, or to taste
• 1/2 teaspoon black pepper
• 1 tablespoon flour (optional)

Instructions

Season the lamb shanks with salt and pepper.

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.

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.

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

Notes

Lamb shanks create a richer, more flavorful broth than cubed meat—don’t skip browning. Peas keep the dish light and fresh; potatoes will make it heavier. Add the artichokes toward the end so they don’t fall apart. Adjust the lemon to your taste—this dish should be bright and fresh. This stew tastes even better the next day.

To Serve

Serve with toasted bread, feta cheese, and olives.

Filoxenia Hosting Tip

Serve the lamb shanks whole in a large platter with the vegetables and broth spooned over the top. Add extra lemon wedges and a sprinkle of fresh dill right before serving. It’s simple, beautiful, and feels like something truly special without extra effort. 💛.