Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lamb shank tagine (cooked in a tagine pot). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Lamb shank tagine (cooked in a tagine pot) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Lamb shank tagine (cooked in a tagine pot) is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. 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):
- Take 2 lamb shanks
- Prepare 1/4 cup olive oil (60 ml)
- Take Garlic
- Get 1 tsp ras-el-hanout
- Take 2 cinnamon sticks
- Make ready 1/2 tsp ground ginger
- Prepare 1/2 tsp smoked paprika
- Take 1 tsp ground cumin
- Make ready 1/4 tsp freshly ground pepper
- Prepare 1/2 tsp turmeric
- Prepare Salt to season
- Take 3 potatoes
- Prepare 2 carrots
- Take 2 medium onions
- Prepare 1 small squash
- Prepare 1 pointed red pepper (or a bell pepper)
- Make ready Some green olives
- Get 1 preserved lemon
- Get Handful parsley
- Make ready 2 cups cooled chicken stock (about 475 ml)
- Get 2 tsp harissa paste
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. 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. Season and dust the lamb shanks with flour, shaking off the excess.
Steps to make Lamb shank tagine (cooked in a tagine pot):
- Get your tagine and vegetables ready. I had this selection of vegetables from #seasonsupply but feel free to experiment with other vegetables.
- 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.
- 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.
- 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.
- 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.
- Add the rest of the seasoning to the vegetables and spread evenly.
- 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.
- Pour the stock carefully into the tagine near the side so you don’t wash away the spices of the vegetables.
- 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.
- 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.
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. Season and dust the lamb shanks with flour, shaking off the excess. Brown the lamb shanks on all sides and set aside. Add the remaining olive oil to the dish and sauté the onion until soft and translucent. 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.
So that’s going to wrap it up with this exceptional food lamb shank tagine (cooked in a tagine pot) recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
