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

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lamb shank tagine (cooked in a tagine pot). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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

In a small pot, bring stock. This meaty cut from the lower end of the leg is full of flavour and will become meltingly tender, and fall from the bone after A single shank will feed one person very generously; stripping the cooked meat from the bone and stewing it in its cooking juices will stretch it further. This gorgeous lamb tagine recipe produced melt-in-your-mouth results every time.

To begin with this recipe, we have to first 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 can achieve that.

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

I used diced lamb shoulder - you want a cut with a little bit. This Lamb Shank Tagine recipe was shared by Chef Wasim Shaikh of Kazbah Darling Harbour, a perfect choice for trying out authentic Moroccan d… · Braised lamb shanks slow cooked in an incredible port sauce. Simple to make, on the stove, slow cooker or oven. Lamb Tagine from Delish.com is a well-spiced Moroccan delight.

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.

Don't write off making a tagine if you don't own a tagine pot. We made ours in a Dutch oven and it comes out perfectly! The lamb simmers until it is completely tender, while making your kitchen smell like a fancy Moroccan restaurant. For today's Tagine Masterclass recipe, I drew inspiration from an old Persian family favourite, Khoresh Rivas, or Rhubarb Stew. The Persian rhubarb stew is pretty simply flavoured, with just a few ingredients, and I've tried to keep with that theme for this Lamb Shank and Rhubarb Tagine dish as.

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