Speedy Kleftiko Greek Lamb


  • 2 kg lamb shanks
  • 1 clove head garlic, peeled and smashed
  • 60 ml lemon juice
  • 1 tbsp. tomato paste
  • 4 large red tomatoes, roughly diced
  • 4 bay leaves
  • 10 g fresh oregano
  • 50 ml water
  • 500 g waxy baby red skin potatoes
  • 70 g feta cheese
  • Salt pepper and oil, as needed
  • Select Sauté on the Inner Pot and set to the highest heat.
  • Season each shank with a pinch of salt. Add a drizzle of oil into the inner pot and add the lamb shanks.
  • Brown the shanks on all sides until golden. If your shanks are rather big, do this in two batches or do all 4 in a large frying pan instead. Once the lamb is brown, cancel the Sauté setting.
  • Add the garlic, lemon juice, tomato paste, tomatoes, bay leaves, oregano (reserve some for serving), add water into the inner pot. (If you browned your lamb in a saucepan, add them to the inner pot).
  • Secure the lid, select Pressure Cook and set the timer to 30 Minutes. When the cooking program has finished, perform a quick pressure release.
  • Remove the lid and add the potatoes to the inner pot, around the lamb.
  • Secure the lid again, select Pressure Cook and set the time to 4 Minutes. Once the timer is up, allow a natural pressure release for 10 Minutes. Test the potatoes are cooked through by piercing them with a knife. Add another minute of pressure cooking if they are still a little hard.
  • Season the Greek lamb to taste with salt and pepper, sprinkle over half feta.
  • Remove the inner pot and pour out as much of the cooking liquid as possible. This will expose more of the lamb and veg for crisping.
  • Swap for the air fryer lid, select Air Fry and set the time for 8 Minutes, and temperature to 205°C. Cook until the potatoes and the top of the lamb is a little golden brown.
  • If you don't have an Instant Pot Duo Crisp or Pro Crisp, tip the lamb and potatoes into a large baking tray and bake in the oven at 200° C until lightly golden.
  • Spoon the dish onto a serving platter, add the remaining feta and scatter over a little more picked oregano.
  • Serve immediately.
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