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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lamb shank tagine (cooked in a tagine pot). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Lamb shank tagine (cooked in a tagine pot) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, 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 whole life.

An easy way to prepare Lamb Shank Tagine in a few minutes. 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.

To get started with this recipe, we have to 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 cook that.

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

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. 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.

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.

This Moroccan Lamb Shank Tagine is the kind of easy entertaining dish I love! Super easy to throw together and the oven does all the work, while you The slow cooking will transform the shanks into super tender meat and the sauce into something rich and unctuous - and all your guests will think you. 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 cooking time and 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. Brown the lamb shanks on all sides and set aside.

So that is going to wrap it up with this exceptional food lamb shank tagine (cooked in a tagine pot) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!