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Spiced Lamb Shanks Whole30 Primal Gourmet Paleo Easy
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Spiced Lamb Shanks - Whole30, Paleo

~Pressure Cooker Version~]
The secret to these Spiced Lamb Shanks is ras el hanout, the magical North African spice blend. Try serving overtop of some creamy cauliflower purée.
Prep Time5 minutes
Cook Time1 hour 15 minutes
Total Time3 hours 5 minutes
Course: Main Course
Cuisine: Morrocan
Keyword: lamb shanks, spiced lamb, whole30
Servings: 3 people

Ingredients

  • 3 lamb shanks
  • 2 med yellow onions – cut into quarters
  • 4 large carrots – cut into 2” pieces
  • 2 stalks celery – cut into 2” pieces
  • 1 bulb fennel – cut into wedges tops discarded and fronds reserved for garnish
  • 5-6 cloves garlic – smashed peeled and left whole
  • 1 cup 100% pomegranate juice
  • 1.5 cups chicken or beef stock
  • Kosher salt and freshly cracked black pepper
  • Ras el Hanout spice mix
  • Cayenne pepper optional
  • 1 tbsp avocado oil
  • Toasted slivered almonds – for garnish

Instructions

  • Rinse lamb shanks and pat dry with paper towel. Season all sides with Ras el Hanout, salt, pepper and cayenne pepper.
  • Switch pressure cooker to sauté mode. When the pot is hot, add 1 tbsp avocado oil and brown all sides of the shanks. Work in batches so as to not overcrowd the pot. Transfer browned meat to a tray and set aside.
  • Add pomegranate juice and use a wooden spoon to scrape any brown bits on the bottom of the pot.
  • Nestle lamb shanks in the bottom of the pot, cover with onions, celery, carrots, fennel and garlic. Pour in stock and bring liquid to a simmer.
  • Switch setting to manual, high pressure and set the cooking timer for 75min. Close the lid and set valve to the sealing position.
  • Once cooking timer has transpired, release pressure manually. Using a slotted spoon, carefully transfer lamb shanks and vegetables to a tray. Personally, I discard all vegetables except the carrots at this point. But you’re the boss, applesauce.
  • Switch setting to sauté and cook the sauce at a steady simmer until reduced by half (approx. 12-15min), stirring occasionally. *Tip: resist the urge to thicken the sauce with arrowroot starch. Instead allow the sauce to slowly cook down so as to naturally thicken and intensify the flavours.
  • Serve lamb shank and carrots over cauliflower purée. Spoon reduced sauce overtop and garnish with toasted almonds and reserved fennel fronds.