Instant Pot Braised Lamb Shanks with Bell Pepper and Harissa
By Nicole KonstantinakosPublished on May 18, 2022
Time
2 hours 30 minutes
Yield
Serves 4
Ingredients
4 (10- to 12-ounce) lamb shanks, trimmed¾ teaspoon salt, divided1 tablespoon extra-virgin olive oil 1 onion, chopped 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces¼ cup harissa, divided4 garlic cloves, minced1 tablespoon tomato paste ½ cup chicken broth 1 bay leaf 2 tablespoons chopped fresh mint
Before You Begin
We prefer to use our Harissa, but you can substitute store-bought harissa if you wish, though spiciness can vary greatly by brand. Serve with couscous.
Instructions
- Pat lamb shanks dry with paper towels and sprinkle with ½ teaspoon salt. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Brown 2 shanks on all sides, 8 to 10 minutes; transfer to plate. Repeat with remaining shanks; transfer to plate.
- Add onion, bell pepper, and remaining ¼ teaspoon salt to fat left in pot and cook, using highest sauté function, until vegetables are softened, about 5 minutes. Stir in 2 tablespoons harissa, garlic, and tomato paste and cook until fragrant, about 30 seconds. Stir in broth and bay leaf, scraping up any browned bits. Nestle shanks into pot and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 60 minutes.
- Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer shanks to serving dish, tent with aluminum foil, and let rest while finishing sauce.
- Strain braising liquid through fine-mesh strainer into fat separator. Discard bay leaf and transfer solids to blender. Let braising liquid settle for 5 minutes, then pour ¾ cup defatted liquid into blender with solids; discard remaining liquid. Add remaining 2 tablespoons harissa and process until smooth, about 1 minute. Season with salt and pepper to taste. Pour portion of sauce over shanks and sprinkle with mint. Serve, passing remaining sauce separately.
Time
2 hours 30 minutesYield
Serves 4Ingredients
4 (10- to 12-ounce) lamb shanks, trimmed
¾ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
1 onion, chopped
1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
¼ cup harissa, divided
4 garlic cloves, minced
1 tablespoon tomato paste
½ cup chicken broth
1 bay leaf
2 tablespoons chopped fresh mint
Ingredients
4 (10- to 12-ounce) lamb shanks, trimmed
¾ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
1 onion, chopped
1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
¼ cup harissa, divided
4 garlic cloves, minced
1 tablespoon tomato paste
½ cup chicken broth
1 bay leaf
2 tablespoons chopped fresh mint
Ingredients
4 (10- to 12-ounce) lamb shanks, trimmed
¾ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
1 onion, chopped
1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
¼ cup harissa, divided
4 garlic cloves, minced
1 tablespoon tomato paste
½ cup chicken broth
1 bay leaf
2 tablespoons chopped fresh mint
Why This Recipe Works
But what gives this dish its unique character is the sauce, made from a combination of bell pepper and the Tunisian condiment harissa—a blend of ground chiles, garlic, and spices. To keep our sauce clean and light, we strained and defatted the cooking liquid after braising. We blended the braised bell pepper and onion into a portion of the cooking liquid to create a rich sauce, and sprinkled fresh mint for a sweet finish.
Before You Begin
We prefer to use our Harissa, but you can substitute store-bought harissa if you wish, though spiciness can vary greatly by brand. Serve with couscous.
Instructions
- Pat lamb shanks dry with paper towels and sprinkle with ½ teaspoon salt. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Brown 2 shanks on all sides, 8 to 10 minutes; transfer to plate. Repeat with remaining shanks; transfer to plate.
- Add onion, bell pepper, and remaining ¼ teaspoon salt to fat left in pot and cook, using highest sauté function, until vegetables are softened, about 5 minutes. Stir in 2 tablespoons harissa, garlic, and tomato paste and cook until fragrant, about 30 seconds. Stir in broth and bay leaf, scraping up any browned bits. Nestle shanks into pot and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 60 minutes.
- Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer shanks to serving dish, tent with aluminum foil, and let rest while finishing sauce.
- Strain braising liquid through fine-mesh strainer into fat separator. Discard bay leaf and transfer solids to blender. Let braising liquid settle for 5 minutes, then pour ¾ cup defatted liquid into blender with solids; discard remaining liquid. Add remaining 2 tablespoons harissa and process until smooth, about 1 minute. Season with salt and pepper to taste. Pour portion of sauce over shanks and sprinkle with mint. Serve, passing remaining sauce separately.
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