Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, lamb shank tagine (cooked in a tagine pot). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
In a small pot, bring stock. This gorgeous lamb tagine recipe produced melt-in-your-mouth results every time. Jamie takes some classic Moroccan flavours and techniques the shows you.
Lamb shank tagine (cooked in a tagine pot) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Lamb shank tagine (cooked in a tagine pot) is something that I have loved my entire life.
To begin with this recipe, we must 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):
- Get 2 lamb shanks
- Take 1/4 cup olive oil (60 ml)
- Take Garlic
- Prepare 1 tsp ras-el-hanout
- Take 2 cinnamon sticks
- Make ready 1/2 tsp ground ginger
- Make ready 1/2 tsp smoked paprika
- Take 1 tsp ground cumin
- Prepare 1/4 tsp freshly ground pepper
- Prepare 1/2 tsp turmeric
- Get Salt to season
- Get 3 potatoes
- Take 2 carrots
- Take 2 medium onions
- Make ready 1 small squash
- Take 1 pointed red pepper (or a bell pepper)
- Take Some green olives
- Prepare 1 preserved lemon
- Prepare Handful parsley
- Prepare 2 cups cooled chicken stock (about 475 ml)
- Prepare 2 tsp harissa paste
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. This meaty cut from the lower end of the leg is full of flavour and will become meltingly tender, and fall from the bone after A single shank will feed one person very generously; stripping the cooked meat from the bone and stewing it in its cooking juices will stretch it further. Lamb Tagine from Delish.com is a well-spiced Moroccan delight. Don't write off making a tagine if you don't own a tagine pot.
Steps to make Lamb shank tagine (cooked in a tagine pot):
- Get your tagine and vegetables ready. I had this selection of vegetables from #seasonsupply but feel free to experiment with other vegetables.
- 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.
- 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.
- 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.
- 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.
- Add the rest of the seasoning to the vegetables and spread evenly.
- 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.
- Pour the stock carefully into the tagine near the side so you don’t wash away the spices of the vegetables.
- 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.
- 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.
We made ours in a Dutch oven and it comes out perfectly! The lamb simmers until it is completely tender, while making your kitchen smell like a fancy Moroccan restaurant. This lamb shank recipe is packed with flavour for an easy moroccan tagine idea to serve at a dinner party or midweek. This slow-cooked lamb tagine is the perfect freeze-ahead main: make double, put half in the freezer and you'll always have something good to eat during the holidays. 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 Lamb is the perfect meat for a tagine as it has a natural sweetness that pairs well with the spices in the dish.
So that’s going to wrap it up for this special food lamb shank tagine (cooked in a tagine pot) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
