Moroccan Lamb Shanks with Dates

Pressure-cooking lamb shanks—a tough cut of meat—turns them meltingly tender and keeps them super juicy. The sauce has tremendous depth of flavor and complements the flavor of the lamb superbly.

PREP TIME: 35 minutes

FUNCTION: Sauté (Normal); Meat/Stew (More)

CLOSED POT TIME: 1 hour 25 minutes

TOTAL TIME: 2 hours

RELEASE: Natural

SERVES: 3 to 4

• ½ teaspoon salt
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon sweet paprika
• 2 teaspoons ground cumin
• 3 large lamb shanks (2 to 2½ pounds)
• 1 tablespoon olive oil
• ½ large yellow onion, thinly sliced
• 1 cup cherry tomatoes, halved
• ½ cup apple juice
• ½ cup chicken broth
• 1 tablespoon harissa*
• 1 3-inch-long cinnamon stick
• ¼ teaspoon black pepper
• ¼ teaspoon ground coriander
• ¼ cup chopped dates**
• Hot cooked couscous (optional)
• 15 large Medjool dates, pitted**
• ¼ cup golden raisins
• ¼ cup slivered dried apricots
• ⅓ cup pomegranate arils (seeds)
• ⅓ cup coarsely chopped fresh cilantro

PREP

Combine salt, ginger, paprika, and cumin; mix well. Rub mixture over lamb shanks; set aside.

Select sauté on the Instant Pot® and adjust to normal. Add olive oil to pot. When oil is hot, add the onion and cook and stir until starting to soften for about 3 minutes. Press cancel. Add tomatoes. Cook and stir until tomatoes start to soften for about 3 minutes. Place seasoned shanks on top of tomato-onion mixture. Add the apple juice, chicken broth, harissa, cinnamon stick, pepper, coriander, and chopped dates. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select meat/stew and adjust to more. When cooking is complete, use a natural release to depressurize. Press cancel.

SERVE

If using, make a bed of couscous on a warm platter. Using a slotted spoon, transfer shanks from the pot to the platter. Select sauté. Add Medjool dates, raisins, and apricots. Cook and stir for 3 to 4 minutes. Press cancel.

Ladle date mixture over shanks. Sprinkle with pomegranate arils and cilantro.

*Tip: Harissa is a North African condiment made of chiles, garlic, caraway, spices, and olive oil. It can range from mild to fiery-hot. Choose one based on your personal taste.

**Tip: There are two types of dates called for in this recipe. Medjool dates are considered the “king of dates”—they are large, moist, soft, and creamy and have very little fibrous texture. They are added only at the end of cooking to warm through; they would completely break down if they were cooked with the lamb. The other type—more common and less expensive than the Medjool dates (often Deglet Noor dates)—are semidry and have more fiber, making them a little sturdier. They are cooked with the lamb to add flavor.