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Spiced Lamb Shanks Whole30 Primal Gourmet Paleo Easy

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 Time 5 mins
Cook Time 1 hr 15 mins
Total Time 3 hrs 5 mins
Course Main Course
Cuisine Morrocan
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.
Keyword lamb shanks, spiced lamb, whole30