Moroccan lamb shanks with olives and honey

serves / 6 prep / 10 minutes cook / 1 hour

Ingredients

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

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.

2. Change pressure cooker setting to Saute 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.

3. Add the couscous and olives to the 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.

4. Spoon the sauce and couscous over the lamb shanks. Sprinkle with coriander sprigs and serve with the green beans.