North African Lamb Shanks Cooking Steps
- 1 tbsp. olive oil
- 2 lamb shanks
- 1 onion, minced
- 1 tsp. garlic, minced
- 2 tsp. ground cumin
- 1/2 tsp. ground allspice
- 2 tsp. smoked paprika
- 1 cup broth or stock, chicken or beef
- 1 can diced tomatoes
- 2 tbsp. harissa paste
- juice of half a lemon
- 1 tsp. sea salt and several grinds black pepper
- yogurt and fresh mint to garnish
Method
- Sear the lamb shanks.
- Sauté onion and garlic.
- Add spices.
- De-glaze the pot with broth or stock. Stir to remove browned bits. Add diced tomatoes, harissa, and the lemon juice. Season with salt and pepper.
- Add lamb shanks back into the pot. If using an Instant Pot or electric pressure cooker use the “manual” option to set for 50 minutes under high pressure.
- If using a stove top model, turn the dial to high pressure, and the stove to high heat. When the pot is pressurized, the pressure button will pop out. Turn heat to medium low, just high enough to keep that pressure button up. You want to keep the cooker at constant high pressure for 50 minutes. Turn off the heat.
- Allow pressure to remain for 10 minutes and then release.
- Leave the lid on the pot until you are ready to serve.
Serve with couscous and Morrocan yoghurt sauce
