Greek Lamb And Potato Soup

• 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

1. Heat oil in a 6-quart pressure cooker. Cook lamb until browned. Remove from cooker.
2. 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.
3. 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.
4. Meanwhile, remove meat from lamb shanks. Shred meat coarsely; discard bones.
5. 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.

olive oil, lamb shanks, onion, lemon peel, potatoes, fava beans, lemon juice, dill

Taken from recipes-plus.com/api/v2.0/recipes/37049 (may not work)