Prep:  20 mins
Cook:  6 hrs 30 mins
Serves:  6
Average: 4.6 (21 votes)
Recipe by: Breville
Recipe by: Teena Ebejer - Taste Tours. This recipe uses the Breville Fast Slow Cooker - Slow Cook with all the time in the world, or Pressure Cook in no time at all.
Credit: Teena Ebejer - Taste Tours

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Lamb shanks with Pomegranate, Dukkah and Rice
  1. Select SAUTE/SEAR function and set the timer for 5 minutes. Press START
  2. Add 3 tablespoons of the cumin seeds, cardamom seeds, sesame seeds and pistachios. Stir frequently until the mixture just starts to smoke and the cumin seeds start to crackle. Remove from the cooker and allow to cool before crushing in a mortar and pestle
  3. Select SAUTE/SEAR function and set the timer for 18 minutes. Press START
  4. Add 1/3 cup of olive oil, the remaining cumin seeds and the black pepper. Cook, stirring until the onions are caramelised then remove and allow to cool
  5. Wipe out the base of the removable cooking bowl with paper towel. Place the lamb shanks in a large plastic bag with the flour and salt and pepper. Shake the bag to coat the lamb with flour
  6. Select SAUTE/SEAR function and set the timer for 15 minutes. Press START
  7. Add a little olive oil and half the lamb shanks, brown on all sides then repeat with remaining shanks adding more olive oil if necessary, remove and set aside
  8. Add the stock, 3 teaspoons of the garlic, ginger, pomegranate molasses, 7 spice mix, tomato paste, chopped dates and half of the onion. Stir to combine and return the lamb
  9. Select SLOW COOK. Set the timer for 6 hours. Place lid on cooker and press START
  10. To prepare the couscous combine with the remaining onions and the chickpeas, season and keep warm
  11. To finish the dukkah finely chop the herbs and red chilli and combine with the reserved nut mixture and remaining garlic in a bowl, stir well and season
  12. Serve the lamb shanks and sauce with the couscous and sprinkled with the fresh herb dukkah
Tips & Hints:
  • The sauce may be pureed with a stick blender if desired.
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