Name: Slow-Cooker Braised Lamb Shanks With Bell Peppers and Harissa
Total time: 5 h
Ingredients: 6 (10- to 12-ounce) lamb shanks , trimmed; Salt and pepper; 1 tablespoon extra-virgin olive oil; 4 red bell peppers , stemmed, seeded, and cut into 1-inch pieces; 1 onion , chopped fine; 5 tablespoons harissa; 2 tablespoons tomato paste; 4 garlic cloves , minced; 2 cups chicken broth; 2 bay leaves; 2 tablespoons red wine vinegar; 2 tablespoons minced fresh mint

Why This Recipe Works

We found that browning the shanks before braising added complex, roasted flavors. What gives this dish its unique character is the combination of slow-cooked bell peppers, which we gave a head start on the stovetop along with some aromatics and the Tunisian condiment harissa—a potent blend of ground chiles, garlic, and spices. Chicken broth served as a perfect mild medium in which to meld the rich flavors of the lamb, the sweetness of the peppers, and the aromas of the harissa. To keep our sauce clean and light, we made sure to trim our shanks of all visible fat before cooking, and we defatted the cooking liquid after braising. To add richness and more flavor to the sauce, we ran the braised vegetables through the blender with the cooking liquid, and finished with mint for freshness.

Before You Begin

You will need an oval slow cooker for this recipe.

Instructions

Pat lamb shanks dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown half of shanks on all sides, 8 to 10 minutes; transfer to large plate. Repeat with remaining shanks; transfer to plate.

Add bell peppers, onion, and 1 teaspoon salt to fat left in skillet and cook over medium heat until vegetables are softened, about 8 minutes. Stir in 3 tablespoons harissa, tomato paste, and garlic and cook until fragrant, about 30 seconds. Stir in broth and bay leaves, scraping up any browned bits; transfer to slow cooker.

Nestle lamb shanks into slow cooker, adding any accumulated juices. Cover and cook until lamb is tender and fork slips easily in and out of meat, 7 to 8 hours on low or 4 to 5 hours on high.

Transfer shanks to serving dish, tent loosely with aluminum foil, and let rest while finishing sauce. Discard bay leaves. Strain cooking liquid into fat separator, reserving solids, and let sit for 5 minutes. Process defatted liquid, reserved solids, vinegar, and remaining 2 tablespoons harissa in blender until smooth, about 1 minute. Season with salt and pepper to taste. Spoon 1 cup sauce over shanks and sprinkle with mint. Serve, passing remaining sauce separately.