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Lamb Shank & Chickpea Tagine

This recipe has been designed to be cooked in a pressure cooker as it makes fast work of lamb shanks and chickpeas, however, a tagine, casserole dish or French oven would work well too with a longer cooking time; refer to the notes listed below.
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Equipment

  • Pressure Cooker

Ingredients
  

  • 4 lamb shanks frenched
  • 2-3 tbsp Herbies Tagine Spice blend
  • 2 tbsp oil
  • ½ cup dried chickpeas soaked overnight with a teaspoon of apple cider vinegar & drained
  • 1 sweet potato peeled and chopped coarsely
  • 1 red onion peeled and sliced thickly
  • 2 cloves garlic peeled & crushed
  • 3 cups water or chicken stock
  • ½ cup orange juice
  • 2 tbsp honey
  • 1 wedge preserved lemon discard pulp & thinly slice the skin
  • 4 fresh dates pitted and quartered
  • 8 dried apricots
  • 8 cherry tomatoes
  • ½ bunch parsley roughly chopped
  • ½ bunch coriander roughly chopped

To Serve

  • Couscous
  • Yoghurt

Instructions
 

  • Place lamb shanks in a bowl and sprinkle with tagine spice and toss to coat evenly. Reserve any spice that may fall to the bottom of the bowl.
  • Heat the base of the pressure cooker over medium heat and add the oil. Add lamb shanks and brown evenly.
  • Add the chickpeas, sweet potato, onion, garlic and reserved spice mix and fry for another minute or two, coating everything in the spice mix as best you can. Season with salt & pepper.
  • Add remaining ingredients, except parsley and coriander, and bring to a simmer. Lock the lid on and bring it to high pressure and cook for 40 minutes. Remove from heat & release pressure. Carefully remove the lid & check the lamb and chickpeas for tenderness. If necessary, bring back to high pressure and cook for another 10 mins.
  • Remove lamb shanks from the sauce and bring the sauce to a boil. Boil for 10 mins to reduce and thicken the sauce.
  • Scatter with herbs and serve with couscous and a dollop of yoghurt.

Notes

If using a casserole dish or French oven increase cooking time to 1 hour 30 mins or until lamb and chickpeas are tender.
Substitute a 400g can of chickpeas, drained, for the dried chickpeas. Stir through at the end of the cooking time.
Herbies 'tagine' spice mix is available at Kitchen to Table.