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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, lamb shank tagine (cooked in a tagine pot). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Lamb shank tagine (cooked in a tagine pot) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Lamb shank tagine (cooked in a tagine pot) is something that I have loved my entire 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 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. Make ready 2 lamb shanks
  2. Take 1/4 cup olive oil (60 ml)
  3. Take Garlic
  4. Prepare 1 tsp ras-el-hanout
  5. Make ready 2 cinnamon sticks
  6. Make ready 1/2 tsp ground ginger
  7. Take 1/2 tsp smoked paprika
  8. Make ready 1 tsp ground cumin
  9. Get 1/4 tsp freshly ground pepper
  10. Prepare 1/2 tsp turmeric
  11. Make ready Salt to season
  12. Make ready 3 potatoes
  13. Take 2 carrots
  14. Prepare 2 medium onions
  15. Make ready 1 small squash
  16. Get 1 pointed red pepper (or a bell pepper)
  17. Make ready Some green olives
  18. Take 1 preserved lemon
  19. Prepare Handful parsley
  20. Prepare 2 cups cooled chicken stock (about 475 ml)
  21. Make ready 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.

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.

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