Name: Pressure cooker lamb shank stew recipe
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Cuisine: moroccan
Ingredients: 2 tbs Moroccan spice mix or ras el hanout; Plain flour for coating; 3 large lamb shanks; 2 tbs extra virgin olive oil; 1 red onion, finely chopped; 1 large carrot, sliced; 1 eggplant, peeled, cut into 2 cm squares; 1 preserved lemon, flesh removed, rind finely chopped; 3 garlic cloves, roughly chopped; 400g tin crushed tomatoes; 2 bay leaves; 500ml chicken stock; Fresh mint, to serve; Couscous or mashed potato to serve; Coriander sprigs, to serve; Lemon wedges, to serve

by Australia's Best Recipes Team Last updated on 07/01/2021

This simple pressure cooker lamb shank stew uses Moroccan spice mix and is packed full of flavour. Serve it with couscous or mashed potato and lemon wedges. - Australia's Best Recipes Team

Ingredients

2 tbs Moroccan spice mix or ras el hanout
Plain flour for coating
3 large lamb shanks
2 tbs extra virgin olive oil
1 red onion, finely chopped
1 large carrot, sliced
1 eggplant, peeled, cut into 2 cm squares
1 preserved lemon, flesh removed, rind finely chopped
3 garlic cloves, roughly chopped
400g tin crushed tomatoes
2 bay leaves
500ml chicken stock
Fresh mint, to serve
Couscous or mashed potato to serve
Coriander sprigs, to serve
Lemon wedges, to serve

Method

Step 1

Place spice mix and flour in a large shallow bowl and season with salt and freshly ground black pepper. Add the lamb shanks and toss to coat completely.
Step 2

Heat 1 tbs oil in a large pressure cooker or non-stick frying pan over medium-high heat. Add the lamb shanks and cook for 2-3 minutes each side or until browned all over. Transfer to a plate.
Step 3

Pour out any excess oil from the pressure cooker and wipe clean if needed. Add the remaining 1 tbs oil to the pressure cooker over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until softened. Add the carrot and eggplant and cook, stirring to prevent eggplant from sticking, for 5 minutes or until slightly softened. Add the preserved lemon rind and garlic and cook, stirring, until fragrant.
Step 4

Add the tomato to the pan along with bay leaves and stock and bring to a boil. Return the lamb shanks and any resting juices to the pan. Stir to coat. Cover with the pressure cooker lid and bring to pressure over high heat. Once it reaches pressure, reduce heat to its lowest and cook for 1 hour.
Step 5

After 1 hour, remove from heat and allow to decompress on its own (this can take a while), or release the pressure and remove the lid. The lamb should be falling off the bone tender. Transfer lamb shanks to a plate. Shred the meat and return it to the stew. Scatter with herbs and serve with couscous or mashed potato and lemon wedges.