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

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, lamb shank tagine (cooked in a tagine pot). It is one of my favorites. This time, 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 well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Lamb shank tagine (cooked in a tagine pot) is something that I’ve loved my entire life.

In a small pot, bring stock. This gorgeous lamb tagine recipe produced melt-in-your-mouth results every time. Jamie takes some classic Moroccan flavours and techniques the shows you ever.

To begin with this particular recipe, we must first prepare a few ingredients. You can have lamb shank tagine (cooked in a tagine pot) using 21 ingredients and 10 steps. Here is how you cook it.

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

Add the lamb shanks and turn in the mixture to coat them evenly. When the shanks are cooked, remove them and puree half the sauce in a blender or food processor. Return the shanks and pureed sauce to the remaining chunky sauce, and add the. 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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