Twice-Cooked Moroccan Lamb Shanks

A recipe I amended from another. The key to this recipe is adding the honey. It gives the spices a new dimension, as well as making the meat even more delicious. For some reason, honey and lamb works, and works far better than honey and beef. This dish gives anyone a beautiful and aromatic dinner that will excite all your senses.

Ingredients

2 lamb shanks
1 large brown onion, sliced
½ red capsicum, diced
3 garlic cloves, crushed
2 cans chopped tomatoes
1 tablespoon honey
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground paprika
1 tablespoon Moroccan spice mix
1 teaspoon beef stock powder
½ teaspoon chilli paste
500ml dry red wine
2 tablespoons tomato paste
Cornflour
Salt and pepper

Method

Preheat oven to 200°.
Add a small amount of olive oil to a frypan. Brown each lamb shank. Remove from heat.
Add a generous amount of olive oil to the pressure cooker. Once oil is slightly smoking, add each lamb shank and chilli paste. Add tomatoes, red wine, tomato paste, honey, ground coriander, cumin, paprika and Moroccan spice mix. Mix in well. Once boiling, add lid.
Once the pressure cooker is up to high pressure, reduce the heat to moderate pressure and cook for 15 mins. After 15 mins, depressurise the cooker, turn the lamb shanks. Add boiling water if required. Replace lid and cook for a further 20 mins, or until the meat is cooked.
Depressurise cooker. Remove the lamb shanks from the cooker and place in an ovenproof dish. Add 1 ½-2 cups of the sauce to the lamb shanks.
Place into oven and cook for 10-15 mins. After 5 mins, turn each of the lamb shanks.
Meanwhile, using the frypan where the lamb shanks were browned, add a small amount of olive oil. Add in onions, garlic and capsicum. Once the onion is translucent, add in mushrooms. Cook until mushrooms and capsicum have softened.
Add pressure cooker onto heat, and in the onion, capsicum and mushroom mix. Add in some cornflour and once thickened, add in stock powder, salt and pepper. Taste for salt. Remove from heat.
Once lamb shanks have browned, remove from oven.
Serve lamb shanks and add sauce on top. Serve with steamed vegetables.