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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, lamb shank tagine (cooked in a tagine pot). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

This gorgeous lamb tagine recipe produced melt-in-your-mouth results every time. We hope you enjoy this recipe, please tell us in the comments box how you get on or your own tips for tagine cooking. An easy way to prepare Lamb Shank Tagine in a few minutes. This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread. (Tagine may be prepared to this point up to two days ahead.

Lamb shank tagine (cooked in a tagine pot) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Lamb shank tagine (cooked in a tagine pot) is something which I’ve loved my entire life.

To get started with this particular recipe, we must 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 it.

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

Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl. Add the lamb shanks and turn in the mixture to coat them evenly. Brown the lamb shanks on all sides and set aside. Lamb Shank Tagine is a traditional Moroccan dish that's very popular throughout North Africa.

Instructions 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 on all sides and set aside. Lamb Shank Tagine is a traditional Moroccan dish that's very popular throughout North Africa. The lamb is very succulent and full of spices - a trademark This Lamb Shank Tagine recipe was shared by Chef Wasim Shaikh of Kazbah Darling Harbour, a perfect choice for trying out authentic Moroccan. 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.

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