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

Hey everyone, it is Drew, welcome to my recipe page. 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’m gonna make it a little bit unique. This will be really delicious.

Lamb shank tagine (cooked in a tagine pot) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Lamb shank tagine (cooked in a tagine pot) is something that I have loved my entire life. They are nice and they look fantastic.

Browse new releases, best sellers or classics. Free delivery on eligible orders Check Out Tagine on eBay. Fill Your Cart With Color today! A tajine or tagine is a Maghrebi dish which gets its name from the earthenware pot in which it is cooked.

To begin with this particular recipe, we must 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 can achieve it.

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

Lamb Tagine with Chickpeas & Apricots This tagine is made up of tender falling-apart lamb shanks and a sauce made up of onion, garlic, tomatoes, chickpeas, and apricots. 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. Brown the lamb shanks all over in a little oil. Put in a large casserole with the onions, garlic, saffron, ground ginger, cumin and cinnamon.

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.

Brown the lamb shanks all over in a little oil. Put in a large casserole with the onions, garlic, saffron, ground ginger, cumin and cinnamon. Cover the pot and place it in the oven to cook for two hours. turning the shanks and adding half the apricots and raisins at hour one. After two hours remove the lid and add the remaining apricots and raisins. Tagine dishes are slow-cooked stews made with meat, fish or vegetables, usually combining savoury and sweet elements, often with dried fruit and nuts.

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