Lamb Shank Tagine
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
3 hrs 25 mins
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Total Time
3 hrs 35 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Moroccan
Lamb Shank Tagine
Description
This Lamb Shank Tagine combines six lamb shanks with spices like ras el hanout, cinnamon, ginger, smoked paprika, cumin, turmeric, and saffron, creating a richly spiced base. Dried prunes and dates add natural sweetness and depth, while preserved lemon rind contributes bright, tangy notes. Kidney beans, carrots, potatoes, onions, shallots, and garlic flesh out the dish.
The lamb is first seared to develop a golden crust before caramelizing onions in the same pan. Then all ingredients are combined and simmered slowly in lamb stock for about two and a half hours in the oven, which breaks down connective tissue yielding tender, flavorful meat and a thick, fragrant sauce. Kidney beans and potatoes are cooked separately with some sauce to finish their cooking.
This tagine is traditionally served in an earthenware pot, often accompanied by couscous or bread to soak up the sauce. The complex layering of spices with sweet dried fruits and preserved lemon creates a distinctive balance of earthy, sweet, and tangy flavors typical of Moroccan-style cooking.
Ingredients
- 6 pieces lamb shank
- 1 teaspoon ras el hanout
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon smoked sweet paprika
- ½ teaspoon cumin ground
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon Turmeric ground
- 3 tablespoons olive oil
- 2 onion thickly sliced
- 2 garlic peeled, finely chopped, cloves
- ½ teaspoon saffron
- 1 lamb stock 1 litre
- 10 grams chermoula
- 100 grams dried prune stoneless
- 100 grams dried date stoneless
- salt to taste
- 2 preserved lemons rind only, chopped
- 50 grams Kidney Beans soaked for 8 hours in warm water
- 100 grams Desiree potato cut into 4, small
- 100 grams carrot baby
- 10 grams shallot
Instructions
- Preheat of the oven to 160 °C/315 °F.
- Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, prunes, freshly ground black pepper and ground turmeric together in a bowl.
- Heat a large pan until smoking hot, then add a tablespoon of the olive oil and sear the lamb shanks on all sides until golden-brown all over. Remove the lamb shanks and set aside.
- In the same pan and fry the onion until caramelized. Then add chermoula garlic for 2-3 minutes. Add the lamb shanks back to the pan and stir well, then add all the remaining tajine ingredients – except for the shallots and bring to a simmer.
- Reduce the heat, cover the pan with a lid and place in the oven for two half hours, or until the lamb is tender. Taste and season, if needed.
- Remove some of lamb shank sauce and cook the kidney beans for 30 min then add potato. Cook it until both are cooked.
Serving:
- Place the Traditional earthenware Tajine on the Hot plate with Lamb Shank in the middle with lot of sauce, add cooked kidney bean, potato and baby carrot and Prunes and cover it with tajine lid. let it Boiled until the steam is develop and garnish with Shallot. Serve with warm fluffy Couscous
Notes
User Reviews
Overall Rating
4.9
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