Deliciously tender melt-in-the-mouth lamb cooked in rich sauce with fantastic aromatic flavours from North Africa, cooked in the pressure cooker these take just a hour.
4 lamb shanks
2 tbsp. Harissa paste
Salt and pepper
1-2 tbsp. oil
1 onion chopped
1 cinnamon stick
2 tsp ground ginger
2 tsp. ground cumin
½ ground allspice
¼ ground mixed spice
1 x 400g can chopped tomatoes
200ml chicken stock
1 tbsp. honey, plus a little extra
Half a lemon
1 x 400g can chickpeas, drained
Serve with cous cous
1. Rub the Harissa paste into the lamb shanks and season them with salt and pepper.
2. Select the SAUTE/BROWNING option and heat the oil in the cooking pot, brown two lamb shanks at a time on all sides remove when brown all over and set aside and repeat with the other two. Remove these and keep them to the side for minute.
3. Add the onion to the cooking pot and cook until softened, add the spices and warm until fragrant. Add the tomatoes, stock and honey and add the lamb shanks back to the cooking pot, coat the lamb in the sauce.
4. Attach the lid and secure, Select MEAT and cook under pressure for 1 hour.
5. When the cooking time has finished, remove the lamb shanks and place them on a large serving plate and keep them warm.
6. Add a squeeze of lemon juice, a squeeze of honey and add the chickpeas.
7. Select the SAUTÉ/BROWNING function and bring the liquid to a boil, simmer down until the sauce has thickened.
8. Pour the sauce over the lamb shanks and serve with cous cous.
Tip: To cook these in the oven, simply use a frying pan to brown the meat and onions and transfer the meat to a cassarole dish with a tight fitting lid. You will need to add more stock so increase the quantity to 400ml of chicken stock and cook at 140C/gas mark 3 for 2.5-3 hours until the meat is falling off the bone.