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

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make 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 tasty. This is gonna smell and look delicious.

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. This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop Remove meat from pot and place in deep, wide serving bowl.

Lamb shank tagine (cooked in a tagine pot) is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Lamb shank tagine (cooked in a tagine pot) is something that I have loved my entire life. They are fine and they look fantastic.

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

Return the shanks and pureed sauce to the remaining chunky sauce, and add the. Season and dust the lamb shanks with flour, shaking off the excess. 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.

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.

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. 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. Lamb Shank Tagine with Sweet Dates & Pomegranate.

So that is going to wrap it up for this exceptional food lamb shank tagine (cooked in a tagine pot) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!