Lamb shanks, pomegranate, dukkah

Ingredients

• 4 tablespoons cumin seeds
• ½ teaspoon cardamom pods, shells removed
• 1½ cups pistachio kernals
• ½ cup sesame seeds
• Extra virgin olive oil
• 3 large onions, cut into half rings
• ½ teaspoon cracked black pepper
• 1.2 kg lamb shanks (6)
• 1 cup plain flour
• 3 cups beef stock
• 1 tablespoon crushed garlic
• 1 tablespoon grated ginger
• ¼ cup pomegranate molasses
• 1 tablespoon 7 spice mix
• 2 tablespoons tomato paste
• 1½ cups (200g) pitted dates, chopped
• 3 cups cooked couscous
• 1 cup cooked chickpeas, drained
• 1 bunch coriander
• 1 bunch mint
• 1 bunch parsley
• 1 small red chilli

Tip: The sauce may be pureed with a stick blender if desired.

Method

1. Select SAUTÉ/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 SAUTÉ/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 SAUTÉ/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.