Spiced Lamb Shanks

Cook time

1 hour 20 minutes




  • 1 Tbs oil
  • 8 lamb shanks
  • 2 brown onions, diced
  • 6 garlic cloves, grated
  • 800g tin tomatoes
  • ½ cup red wine
  • 70g harissa paste
  • 1 pinch saffron
  • Juice and zest of 1 orange
  • 150g fresh dates, pitted and chopped
  • 400g tin chickpeas, rinsed and drained
  • 100g green olives, sliced
  • 50g slivered almonds
  • Season with sea salt and freshly cracked pepper
  • Garnish with coriander
  • Serve with cous cous


  • Prep Time: 5 minutes
    Cook Time: 1 hour 20 minutes
    Serves: 8
  • Step 1Press BROWN/SEAR, press START/STOP. Pre- heat.
  • Step 2Add oil, brown shanks in batches, remove and set aside. Press START/STOP.
  • Step 3Press SAUTE, add onions, and sauté for 3 minutes and garlic, for 1 minute.
  • Step 4Add tomatoes, wine, harissa, saffron, orange juice and zest, dates and return lamb shanks.
  • Step 5Secure the lid, ensure the steam release valve is in the seal (closed) position, press MEAT/STEW adjust time to 1 hour and press START/STOP.
  • Step 6Once cooking has finished, release pressure and remove shanks onto a plate.
  • Step 7Add chickpeas and mix.
  • Step 8Serve on cous cous, garnish with olives, almonds and coriander.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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