Lamb shank tagine (cooked in a tagine pot)
Lamb shank tagine (cooked in a tagine pot)

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, lamb shank tagine (cooked in a tagine pot). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Lamb shank tagine (cooked in a tagine pot) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Lamb shank tagine (cooked in a tagine pot) is something that I have loved my entire life.

Working in batches, add lamb to pot, leaving room around each piece (this. This Moroccan lamb shank tagine is cooked in a classic tagine pot and is not as difficult as it looks. It's a lamb and apricot tagine that balances the earthiness of the lamb with the sweetness of the apricots in a classic Moroccan dish. I love Moroccan food and this moorish stew is perfect for an autumnal treat.

To begin with this particular recipe, we have to first prepare a few components. You can cook lamb shank tagine (cooked in a tagine pot) using 21 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Lamb shank tagine (cooked in a tagine pot):
  1. Prepare 2 lamb shanks
  2. Make ready 1/4 cup olive oil (60 ml)
  3. Get Garlic
  4. Make ready 1 tsp ras-el-hanout
  5. Get 2 cinnamon sticks
  6. Take 1/2 tsp ground ginger
  7. Make ready 1/2 tsp smoked paprika
  8. Take 1 tsp ground cumin
  9. Get 1/4 tsp freshly ground pepper
  10. Get 1/2 tsp turmeric
  11. Take Salt to season
  12. Prepare 3 potatoes
  13. Prepare 2 carrots
  14. Make ready 2 medium onions
  15. Get 1 small squash
  16. Take 1 pointed red pepper (or a bell pepper)
  17. Take Some green olives
  18. Prepare 1 preserved lemon
  19. Prepare Handful parsley
  20. Make ready 2 cups cooled chicken stock (about 475 ml)
  21. Take 2 tsp harissa paste

The result is melt in the mouth lamb that just falls off the bone, with a rich, spicy sauce and just a touch of sweetness from the dried fruit and honey. Remove to a plate, and repeat with remaining lamb. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. A tagine is essentially a clay slow cooker that uses low heat and moisture to reduce meat to butter-soft texture and create an intoxicatingly fragrant sauce.

Instructions to make Lamb shank tagine (cooked in a tagine pot):
  1. Get your tagine and vegetables ready. I had this selection of vegetables from #seasonsupply but feel free to experiment with other vegetables.
  2. Prepare your vegetables: cut your onions into rings, potatoes into quarters, squash into bite sized chunks. Half carrots in length and then cut them into halves or quarters.
  3. Pour the olive oil into the tagine and scatter the onions on top. Crush the garlic on top of the onions. I used 5 gloves as I love garlic, but feel free to use less. Place the shanks on top as shown on the picture.
  4. Combine all the spices, plus pepper and some salt (not the harissa paste) in a bowl. Sprinkle about half of the seasoning over the meat and onions.
  5. Prepare the stock: I used 2 cups of water and 2 chicken stock cubes. Add 2 tsp of harissa paste into the stock. Let the stock cool down as adding hot liquid to a cold tagine can cause thermal shock and crack the tagine.
  6. Add the rest of the seasoning to the vegetables and spread evenly.
  7. Top the lamb shanks with the seasoned vegetables. Now top the tagine with pepper, olives, preserved lemon (cut into quarters) and sprinkle with some chopped parsley.
  8. Pour the stock carefully into the tagine near the side so you don’t wash away the spices of the vegetables.
  9. Put the lid on the tagine and place it into cold oven. Turn the oven on 160C. Don’t touch the tagine for at least 2 hours (unless you feel something burning). After 2 hours check if the tagine has plenty of liquid and add a bit more of its dry. It should be nicely bubbling.
  10. My tagine was ready after 3 hours and 40 minutes. Serve with some bread or couscous. I pimped up my couscous with some chickpeas, fresh herbs and dried fruit.

Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. A tagine is essentially a clay slow cooker that uses low heat and moisture to reduce meat to butter-soft texture and create an intoxicatingly fragrant sauce. Cuts on the bone are best for tagine cooking, like chicken thighs, lamb shanks or shoulder. Osso buco and other braising cuts would work well too. To clarify, the Moroccan Lamb Tajine aka Moroccan Lamb Tagine has been borrowed from the instapot recipes Booklet, author Laura Pazzaglia.

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