Middle Eastern style lamb shanks
Servings
4
servingsPrep time
10
minutesCooking time
1
hourIngredients
1.2 1.2 -1.5kg lamb shanks
1 tsp 1 sea salt
1 1 ⁄2 tsp black pepper
3 tsp 3 Moroccan spice mix
2 Tbsp 2 olive oil
1 small 1 fennel, sliced into 1cm strips
1 1 brown onion, diced
4 4 garlic cloves, minced
1/3 cup 1/3 sliced kalamata olives
2 2 cinnamon sticks
1 Tbsp 1 honey
700 g 700 tomato passata
1 1 ⁄2 bunch coriander, roughly chopped
1 1 1⁄2 cups couscous
Salt and pepper
1/3 cup 1/3 raisins
Steamed broccoli, to serve
Method
- Pat dry shanks, then season with salt, pepper and 1 tsp of Moroccan spice mix. Massage into meat and set aside.
- Heat olive oil in large frying pan over medium-high heat. Add lamb shanks, sear for 2 minutes on each side until browned. Place in pressure cooker.
- In same pan, add fennel for around 2-3 minutes until golden and softened. Add onion and garlic, then cook for further 3-4 minutes, stirring, until golden brown.
- Add olives, cinnamon, honey, tomato passata, remaining Moroccan spice and 1⁄2 cup water. Stir all together and cook, simmering, for 5 minutes. Transfer to pressure cooker with lamb shanks. Cook for 45 minutes until lamb is pull-apart tender.
- Place couscous into bowl, season with salt and pepper and cover with 1 1⁄2 cup of boiling water. Cover tightly and let rest for 3 minutes, until couscous absorbs all the water. Fluff with a fork and keep covered until serving.
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