Harissa Lamb Shank
Tender braised lamb shanks in a spiced harissa-tomato glaze, finished with fresh herbs. One skillet, minimal hands-on time—weeknight comfort food with Middle Eastern punch.
- Total time
- 22 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 pieces lamb shanks (cross-cut, ~1.5 lbs total)
- 3 tbsp harissa paste
- 1 can (14.5 oz) canned diced tomatoes
- ¾ cup beef broth
- 1 tbsp honey
- ¼ cup fresh cilantro or parsley, chopped
Instructions
- 1
Pat lamb shanks dry with paper towels. Season all over with salt and black pepper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 3
Sear lamb 2 minutes per side without moving. Shanks should be browned; remove and set aside.
- 4
Stir harissa into the pan, cook 30 seconds until fragrant, then add tomatoes, broth, and honey.
- 5
Return lamb to the skillet, nestling it into the sauce. Cover, reduce heat to medium-low, simmer 15 minutes.
- 6
Remove lid, scatter cilantro over the top. Serve immediately in a shallow bowl with sauce spooned over.
Tools you’ll need
- 12-inch skillet with lid
- paper towels
- wooden spoon
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