Step-by-Step Guide to Prepare Speedy Lamb shank tagine (cooked in a tagine pot)

Lamb shank tagine (cooked in a tagine pot). The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet. How To Make Apricot Lamb Tagine.

You may need to remove a rack from the top to make room for the tagine on the bottom rack. Peel the tomato skins using a tomato peeler. Fry the lamb shanks in a tagine pot until browned, pop onto a tray.

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, lamb shank tagine (cooked in a tagine pot). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet. How To Make Apricot Lamb Tagine.

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

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 can achieve it.

The ingredients needed to make Lamb shank tagine (cooked in a tagine pot):

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

For the sauce add all the remaining ingredients and bring to the boil. Pat the lamb shanks dry with paper towels. The result is melt in the mouth lamb that just falls off the bone, with a rich, spicy sauce and just a touch of sweetness from the dried fruit and honey. Remove to a plate, and repeat with remaining lamb.

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..

Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Remove shanks and reduce heat to medium and add the onions, garlic, and bay leaf; season with salt. Add the tomatoes, and their liquid, stock, honey and shanks and bring to a boil. Brown the lamb shanks all over in a little oil. Put in a large casserole with the onions, garlic, saffron, ground ginger, cumin and cinnamon.

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