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

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare 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 well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Lamb shank tagine (cooked in a tagine pot) is something that I’ve loved my entire life.

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. Reheat gently in a covered pot on the stovetop Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking.

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

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

You can cook tagines in a dutch oven, a slow cooker or the Instant Pot with equally good results, the only difference is the length of Lamb is the perfect meat for a tagine as it has a natural sweetness that pairs well with the spices in the dish. I used diced lamb shoulder - you want a cut with a little bit. 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.

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.

Lamb Tagine from Delish.com is a well-spiced Moroccan delight. 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. Lamb Shank Tagine is a traditional Moroccan dish that's very popular throughout North Africa.

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