NORTH AFRICAN PRESSURE COOKER LAMB SHANKS
Bold North African flavors sing in this substantial lamb dish… North African Pressure Cooker Lamb Shanks has slow-cooked tenderness and flavor with the aid of your pressure cooker! Serve with simple or adorned couscous, freekeh, or brown rice…
INGREDIENTS
1 tbsp. olive oil
2 lamb shanks typically 16 to 24 ounces each
1 onion minced
1 tsp. garlic minced
2 tsp. ground cumin
1/2 tsp. ground allspice
2 tsp. smoked paprika I like hot
1 cup broth or stock chicken or beef
1 can diced tomatoes
2 tbsp. harissa
juice of half a lemon
1 tsp. sea salt and several grinds black pepper
yogurt and fresh mint to garnish
INSTRUCTIONS
- Add olive oil to pressure-cooker over high heat (or on saute). Sear lamb shanks on all sides; reduce heat to medium-high if necessary. Set seared lamb shanks aside.
- Add onion and garlic to the pressure-cooker. Saute until onions are transparent. Do not burn the garlic!
- Add cumin, allspice, and paprika to the pot. Stir for 1 minute - until spices are fragrant.
- 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.
- Give it all a good stir, than add the lamb shanks back into the pot. Spoon some of the sauce over the top. Bring liquid to a boil. If using an Instant Pot or electric pressure cooker use the "manual" option to set for 50 minutes under high pressure.
You can find complete recipes HERE
