Harissa, Yogurt and Tomato Lamb Shanks with Zucchini, Pea and Mint Salad
I had a drawer full of zucchini when I saw this recipe from Gourmet magazine, but I hadn’t started a day ahead. I made my own version of the harissa with some different chilis I had around, and tried a slow cooker attempt at the lamb. It worked exceptionally well, it was spicy, sweet and creamy, and easy to put together.
Ingredients (lamb shanks)
- 1/4 cup Harissa
- 2 lamb shanks
- 1 tin tomatoes
- 1/2 cup greek yogurt
- 1 cup chicken stock
- 1/2 cup fresh oregano and cilantro
- Juice of 1/2 lime
- Half an onion, sliced
- Salt, pepper and olive oil
Coat the lamb shanks in salt and pepper, and brown in a hot pan with a few tablespoons of olive oil. Sauté the onion, then toss in the rest of the ingredients and bring to a simmer. Season with salt and pepper. Add the lamb back, and pressure cook for 40 minutes, or cook on low heat for about 3-4 hours, covered. You could even leave it in the slow cooker for the day.
Remove the lamb and reduce the sauce. Serve with a scoop of the sauce, and the zucchini salad.
