Moroccan style lamb shanks
I made these Moroccan style lamb shanks in the pressure cooker as I didn’t have 3 hours to slow-cook them. If you do have the time, just follow the recipe, using a heavy-based deep casserole dish and gently cook until the meat is soft and the sauce is thick. Serve with couscous.
Ingredients
Method
- Thinly slice the onion and garlic. Cut the tomatoes into wedges, the bell pepper into long slices.
- Push some garlic slices into the lamb shanks, then season with salt and rub them with the Ras el Hanout spice mixture.
- Put the tomatoes, garlic and onion into the presser cooker.
- Add the spices, tomato paste and dried fruits. Season with salt & pepper. Mix well.
- Pour over the stock, then place the lamb shanks on top.
- Put the lid on, secure and bring up to pressure over high heat. Turn down and cook for 45 minutes over low flame.
- Allow to cool down naturally.
- Take off the lid and transfer the lamb to a plate and cover to keep warm. Add the drained chickpeas to the stew, remove the cinnamon and star anise pieces, then cook over medium heat for 5-8 minutes until the stew has thickened.
- Serve the lamb with the stew, garnished with fresh herbs of your choice (e.g. parsley, mint or coriander).