Spiced Lamb Shanks - Whole30, Paleo

Updated at: Thu, 17 Aug 2023 13:16:21 GMT

Step 1

Rinse lamb shanks and pat dry with paper towel. Season all sides with Ras el Hanout, salt, pepper and cayenne pepper.

Step 2

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.

Step 3

Add pomegranate juice and use a wooden spoon to scrape any brown bits on the bottom of the pot.

Step 4

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.

Step 5

Switch setting to manual, high pressure and set the cooking timer for 75min. Close the lid and set valve to the sealing position.

Step 6

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.

Step 7

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.

Step 8

Serve lamb shank and carrots over cauliflower purée. Spoon reduced sauce overtop and garnish with toasted almonds and reserved fennel fronds.

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