Recipe of Perfect Lamb shank tagine (cooked in a tagine pot)

Lamb shank tagine (cooked in a tagine pot). How To Make Apricot Lamb Tagine. The lamb shank tagine will be cooked both on the stovetop and in the oven. Ensure you have room in the oven for the tagine and the lid.

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. Fry the lamb shanks in a tagine pot until browned, pop onto a tray.

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, lamb shank tagine (cooked in a tagine pot). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

How To Make Apricot Lamb Tagine. The lamb shank tagine will be cooked both on the stovetop and in the oven. Ensure you have room in the oven for the tagine and the lid.

Lamb shank tagine (cooked in a tagine pot) is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Lamb shank tagine (cooked in a tagine pot) is something which I have loved my whole life.

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