Pressure Cooker (Instant Pot)
Slow Cooker / Dutch Oven
North African Lamb Shanks
Fall-off-the-bone lamb braised in smoky harissa, warm spices, and tangy tomatoes
These North African Lamb Shanks are slow-braised in a rich, aromatic sauce of harissa, smoked paprika, cumin, and allspice. The meat becomes meltingly tender while absorbing bold Maghrebi flavors. Finished with lemon and fresh mint, it’s a fragrant, soul-warming dish best served over fluffy couscous with cooling Moroccan Preserved Lemon Yoghurt Sauce.
Spicy, smoky, and fork-tender – a taste of the Maghreb!
Prep Time
Cook Time
Total Time
Servings
2–4
2–4
Ingredients
- 1 tbsp olive oil
- 2 lamb shanks
- 1 onion, minced
- 1 tsp garlic, minced
- 2 tsp ground cumin
- ½ tsp ground allspice
- 2 tsp smoked paprika
- 1 cup chicken or beef broth
- 1 can (400g) diced tomatoes
- 2 tbsp harissa paste
- Juice of ½ lemon
- 1 tsp sea salt + several grinds black pepper
- Greek yogurt and fresh mint, to garnish
Instructions – Pressure Cooker (Instant Pot)
Step 1: Set Instant Pot to Sauté (high). Add olive oil. Sear lamb shanks 3–4 min per side until deeply browned. Remove and set aside.
Step 2: Add onion and garlic. Sauté 2–3 min until softened and fragrant.
Step 3: Stir in cumin, allspice, and smoked paprika. Cook 30 sec until aromatic.
Step 4: Pour in broth and scrape up browned bits. Add diced tomatoes, harissa, lemon juice, salt, and pepper. Stir well.
Step 5: Return lamb shanks to pot. Secure lid. Cook on Manual/High Pressure for 50 minutes.
Step 6: Allow natural release for 10 min, then quick release. Keep lid on until ready to serve. Skim excess fat if desired.
Step 7: Serve over couscous with Moroccan Preserved Lemon Yoghurt Sauce (below) and torn mint.
Moroccan Preserved Lemon Yoghurt Sauce
Ingredients
- 225g plain Greek yogurt (nonfat or regular)
- 1 preserved lemon – rinsed, flesh removed, rind minced
- ¼ cup fresh herbs – cilantro, parsley, mint, orange mint
- 1–2 tsp preserved lemon liquid, to taste
- Aleppo pepper, to garnish (optional)
Method
Step 1: Whisk together yogurt, minced preserved lemon rind, herbs, and preserved lemon liquid until smooth.
Step 2: Taste and adjust with more lemon liquid if desired. Garnish with Aleppo pepper and extra minced lemon or herbs.
Cooling, tangy, and aromatic – the perfect contrast to spicy lamb.
Slow Cooker / Dutch Oven
Low and slow for maximum tenderness — perfect for weekends.
Ingredients (Serves 2–4)
- Same as above
Method
Step 1: Sear lamb shanks in a hot pan with oil. Transfer to cooker.
Step 2: Sauté onion and garlic in same pan. Add spices and cook 30 sec.
Step 3: Deglaze with broth. Add tomatoes, harissa, lemon juice, salt, and pepper.
Step 4: Pour sauce over shanks.
• Slow Cooker: Cook on Low 7–8 hrs or High 4–5 hrs.
• Dutch Oven: Cover and braise at 150°C (300°F) for 3–3½ hrs.
• Slow Cooker: Cook on Low 7–8 hrs or High 4–5 hrs.
• Dutch Oven: Cover and braise at 150°C (300°F) for 3–3½ hrs.
Step 5: Rest 10 min. Serve with Moroccan Preserved Lemon Yoghurt Sauce (see above) and mint.
Note: Ideal with fluffy couscous or crusty bread.
