Ingredients:
4 lamb shanks
1 large onion, sliced
4 garlic cloves, minced
1 can (14 oz) crushed tomatoes
1 cup dried apricots
1 can (14 oz) chickpeas, drained
2 tbsp harissa paste
1 tbsp honey
1 preserved lemon, finely chopped
1 tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp turmeric
½ tsp cinnamon
1 cup beef broth
¼ cup toasted slivered almonds
¼ cup toasted pistachios
¼ cup pomegranate seeds
2 tbsp crispy fried onions
2 tbsp chopped fresh cilantro
2 tbsp chopped parsley
1 tsp orange zest
1 tbsp date molasses
1 pinch saffron threads (optional)
¼ cup golden raisins
¼ cup roasted chestnuts, chopped
1 tbsp cranberry–agave glaze
1 tbsp rose harissa oil
Mint Yogurt: 1 cup Greek yogurt + 2 tbsp chopped mint + pinch of salt
Directions:
Season lamb shanks with salt and sear in a hot pan until browned on all sides.
Place onions, garlic, tomatoes, chickpeas, apricots, golden raisins, chestnuts, honey, preserved lemon, spices, harissa, saffron, and broth into the slow cooker.
Nestle lamb shanks into the mixture, coating them well.
Cook on LOW for 8 hours or HIGH for 4–5 hours until the lamb is fall-apart tender.
Make the mint yogurt by mixing Greek yogurt, chopped mint, and salt. Chill until serving.
Once cooked, gently remove lamb shanks and reduce the sauce if needed for a thicker consistency.
Plate lamb over couscous, saffron rice, or warm flatbread.
Top with almonds, pistachios, pomegranate seeds, fried onions, herbs, orange zest, and crumbled labneh if desired.
Finish with drizzles of date molasses, cranberry–agave glaze, and rose harissa oil.
Add a generous spoonful of mint yogurt on top before serving.
Prep Time: 15 minutes | Cooking Time: 8 hours | Total Time: 8 hours 15 minutes
Kcal: 620 kcal | Servings: 4 servings