Moroccan lamb shanks with olives and honey

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How to make Moroccan lamb shanks with olives and honey

  • Yield : 6
  • Prep Time : 0:10
  • Cook Time : 1:00
  • Total Time : 1:10

Ingredients

  • 6 small (1.5kg) French-trimmed lamb shanks
  • 2 teaspoons extra virgin olive oil
  • 1 brown onion, quartered
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • Large pinch of saffron threads
  • 1 cinnamon stick
  • 375ml (1 1/2 cups) Massel chicken style liquid stock
  • 70g (1 ⁄2 cup) pearl couscous
  • 185g (1 cup) Sicilian olives
  • 1 tablespoon honey
  • Fresh coriander sprigs, to serve
  • Steamed green beans, to serve

Method

  • Step 1 Season the lamb shanks. Set an electric pressure cooker to Browning or place a stovetop pressure cooker over high heat. Heat oil in the pressure cooker. Cook lamb shanks, in 2 batches, turning, for 5-7 minutes or until browned. Transfer to a plate.
  • Step 2 Change pressure cooker setting to Sauté or reduce heat to medium-high. Cook onion, stirring often, for 3-5 minutes or until softened. Add garlic, ground coriander, cumin, paprika, ginger, saffron and cinnamon. Cook, stirring, for 2 minutes or until aromatic. Add the lamb and stock. Seal the pressure cooker. Cook on High pressure for 24 minutes. Turn off heat and slowly release the pressure according to the manufacturer’s instructions. Transfer the lamb shanks to a serving dish. Cover to keep warm.
  • Step 3 Add the couscous and olives to mixture in the pressure cooker. Cover and set aside for 10-12 minutes or until the couscous is tender. Stir in the honey and season.
  • Step 4 Spoon the sauce and couscous over the lamb shanks. Sprinkle with coriander sprigs and serve with the green beans.

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