Greek Lamb And Potato Soup - cooking recipe

Ingredients

1 tbsp olive oil
2 None lamb shanks, french trimmed
1 None onion, coarsely chopped
1 tsp finely grated lemon peel
1 1/3 lbs potatoes, peeled and coarsely chopped
2 cups fava beans, blanched and peeled
1/4 cup lemon juice
1 tbsp finely chopped fresh dill

Preparation

Heat oil in a 6-quart pressure cooker. Cook lamb until browned. Remove from cooker.
Cook onion, stirring, until soft. Return lamb to cooker with lemon peel and 2 cups water; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 25 mins.
Release pressure using the quick release method; remove lid. Remove lamb. Add potatoes to cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 5 mins.
Meanwhile, remove meat from lamb shanks. Shred meat coarsely; discard bones.
Release pressure using the quick release method; remove lid. Return lamb to cooker with beans. Simmer, uncovered, until heated through. Stir in lemon juice and dill; season to taste.