Season the lamb shanks generously with salt, pepper, olive oil, some of the chopped rosemary and thyme and the cumin and ras al hanout, massage into the skin and leave to marinate for up to 24 hours

Heat some oil in a pressure cooker on sear mode, when hot add the lamb and brown on all sides, remove and set aside

Add the chopped onion and garlic and cook until soft, then add the stock and loosen any fond, add the harissa paste and mix until combined

Add any other fresh herbs and return the lamb to the pan, setting it on high pressure for 45 minutes

While it cooks, make the tahini sauce by combining the yoghurt, tahini, a clove of raw chopped garlic, the juice of the pomegranate and the zest and juice of the lemon, season to taste with salt and pepper and add water if it needs loosening until you have a smooth, thick consistency

Once the lamb has cooked, allow the pressure to release slowly, then remove the lamb and set aside and shred. Remove the pan and strain the juices through a sieve into a jug then return to the pan. Set the cooker to sear mode and reduce it for 15-20 minutes, pouring in the resting juices from the lamb, until thickened to a gravy consistency, season and place in a jug

Warm the flatbreads, spoon a large dollop of tahini sauce in the centre and spread around to create a base

Add a few tablespoons of the reduced liquid to a bowl with the shredded lamb to coat, mixing well to get a moist texture, then spoon onto the flatbreads, top with the crushed pistachio and pomegranate and pour over the gravy and any remaining herbs to finish