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

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, lamb shank tagine (cooked in a tagine pot). One of my favorites food recipes. This time, I will make it a little bit unique. 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 well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Lamb shank tagine (cooked in a tagine pot) is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have 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. Take 1/4 cup olive oil (60 ml)
  3. Prepare Garlic
  4. Take 1 tsp ras-el-hanout
  5. Prepare 2 cinnamon sticks
  6. Make ready 1/2 tsp ground ginger
  7. Prepare 1/2 tsp smoked paprika
  8. Take 1 tsp ground cumin
  9. Take 1/4 tsp freshly ground pepper
  10. Get 1/2 tsp turmeric
  11. Get Salt to season
  12. Make ready 3 potatoes
  13. Get 2 carrots
  14. Prepare 2 medium onions
  15. Make ready 1 small squash
  16. Make ready 1 pointed red pepper (or a bell pepper)
  17. Prepare Some green olives
  18. Get 1 preserved lemon
  19. Make ready Handful parsley
  20. Prepare 2 cups cooled chicken stock (about 475 ml)
  21. Make ready 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.

Steps 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. Season and dust the lamb shanks with flour, shaking off the excess.

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 reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!