Lamb Shank Tagine
Lamb Shank Tagine. Slow-cooked lamb with saffron, ras el hanout, apricots, preserved lemon and fresh herbs. Made for sharing!
Ingredients
Marinade
- 2 tsp gr cumin
- 1 tsp gr turmeric
- 2 tsp ras en hanout
- 1 tsp saffron strands
- 4 tbs olive oil
- 6 lamb shanks
Sauce
- 2 tbs olive oil
- 6 garlic cloves peeled and chopped
- 1 onion, peeled and diced
- 5cm ginger chopped
- 1 red chilli, chopped
- 1 cinnamon stick
- 800g tins chopped tomatoes
- 500ml chicken stock
- 200ml veal jus
- 1 tbs honey
- 4 medium preserved lemons, chopped
- 4 tbs honey
- 100g apricots dried chopped
- 50g sultanas
- 3 fresh tomatoes
- 1 small bunch mint, coriander and parsley, chopped
Lamb shank x 4
Method
Mix the oil and spices for the marinade coat all over the lamb and pop in the fridge for 2 hours or overnight.
Pre heat the oven to 200c.
For the sauce heat the oil in a large pan fry the onion, ginger, garlic ½ the chilli and cinnamon, add the stocks and tomatoes bring to the boil then pour in the lamb cover in a tagine and cook in the oven for 2 hours.
Take off the lid and cook for another hour Finish with the chilli, preserved lemons and half the herbs, season.
Ingredients
Marinade
- 2 tsp gr cumin
- 1 tsp gr turmeric
- 2 tsp ras en hanout
- 1 tsp saffron strands
- 4 tbs olive oil
- 6 lamb shanks
Sauce
- 2 tbs olive oil
- 6 garlic cloves peeled and chopped
- 1 onion, peeled and diced
- 5cm ginger chopped
- 1 red chilli, chopped
- 1 cinnamon stick
- 800g tins chopped tomatoes
- 500ml chicken stock
- 200ml veal jus
- 1 tbs honey
- 4 medium preserved lemons, chopped
- 4 tbs honey
- 100g apricots dried chopped
- 50g sultanas
- 3 fresh tomatoes
- 1 small bunch mint, coriander and parsley, chopped
Lamb shank x 4
Method
Mix the oil and spices for the marinade coat all over the lamb and pop in the fridge for 2 hours or overnight.
Pre heat the oven to 200c.
For the sauce heat the oil in a large pan fry the onion, ginger, garlic ½ the chilli and cinnamon, add the stocks and tomatoes bring to the boil then pour in the lamb cover in a tagine and cook in the oven for 2 hours.
Take off the lid and cook for another hour Finish with the chilli, preserved lemons and half the herbs, season.
