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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.

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.

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