Danielle is a writer, a mother, a photographer, a lover of great food, and a drinker of much wine. Thanks! Lamb Shank Tagine. Cover and simmer for 2-2½ hours until meat is tender. Sign in to manage your newsletter preferences. Remove the lamb shanks from the pan and set aside. Scatter your olives over the meat, and place your cinnamon on top. For the tagine, heat the oil in a medium-sized tagine, or a deep, heavy-based, lidded casserole. 2 tablespoons olive oil; 1.2 kg lamb shanks trimmed of excess fat (about 4 small or 3 large shanks) - check notes for other types of meat ; 4 large onions (about 800 gr), chopped; 1 tablespoon finely chopped garlic (about 4 cloves) 1 teaspoon ground turmeric; 1 teaspoon ground ginger Served with a fresh herby bulgur wheat salad. With exotic Moroccan spices gently flavoring your lamb shanks, this is a perfect winter warmer. Add the lamb leg and fry for 2-3 minutes, turning regularly. If not cook for a little longer. a big handful of fat green olives, squashed and deseeded, 1/2 preserved lemon (if you don’t have it you can use the zest of your lemon), 1 large handful of green beans, topped and tailed, 1 big handful each of parsley and coriander. I'm able to cook shanks now there is just the two of us. Mix all of your spices, salt and pepper together. Advertisement. Reduce the heat, cover the pan with a lid and place in the oven for two hours, or until the lamb is tender. Add the red onion, pistachios, lemon juice, pomegranate, olive oil and herbs and mix well. Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened. For the lamb shank tagine, preheat of the oven to 160C/315F/Gas 3. Scoop then flesh out of your preserved lemon and cut the rind finely (if using normal lemon, finely grate zest). Put a glug of oil in the bottom of your tagine or casserole dish and lay your meat mix on top. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2à ½ hours or until the meat is meltingly tender. To use, defrost completely overnight, then heat gently until piping hot. https://homemade-recipes.blogspot.com/2014/08/lamb-shank-tagine-recipe.html Lamb shank tagine. When cooked drain off the excess stock. Heat a large pan until smoking hot, then add a tablespoon of the olive oil and sear the lamb shanks on all sides for 2-3 minutes, or until golden-brown all over. Add the remaining olive oil to the same pan and fry the onion and garlic for 2-3 minutes, or until softened. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Ingredients. Put in a large casserole with the onions, garlic, saffron, ground ginger, cumin and cinnamon. Add the lamb shanks and turn in the mixture to coat them evenly. Take your tagine out of oven and throw your fresh herbs in and give it a generous squeeze of lemon. The joy of this is it’s even better the second day. Quick cookies, indulgent brownies, family tray bakes and more, Cosy up at home with comforting chillis, campfire cakes and luxurious hot chocolates, Find your new favourite botanicals from across the UK, Best DIY restaurant meal kits and recipe boxes, Get the Cooks Professional Espresso Maker for just £39.99, Courgette, chicken and pistachio couscous, Moroccan meatloaf with olives, apricots and pistachios. Pop your shanks, garlic and onion into a plastic bag. Season the shanks with salt and pepper. Parmesan-crumbed lamb cutlets with tomato, caper and green olive salsa, Lamb shoulder shawarma and pea pie with sumac butter filo. UNITS: US. With exotic Moroccan spices gently flavoring your lamb shanks, this is a perfect winter warmer. Method. I found this recipe for shanks on the net, and added a few things to it to please us. Ingredients. Add the dates, cherry tomatoes and enough chicken stock to barely cover. A mouth-watering Moroccan dish of tender lamb in a thick, aromatic sauce with flavours of pomegranate and almond. Sign up to receive recipe inspiration and foodie openings. Moroccan Lamb Shank Tagine. Shanks are expensive here-too expensive for a family! Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Share on Facebook; Share on Twitter; Share on Pinterest; Share on Whatsapp ; Email to a friend; Advertisement. If there’s any left over. INGREDIENTS Nutrition. Already have an account with us? Place lid on and pop into the oven and forget about it for two hours. Put it back in without the lid for 45 mins, stirring occasionally, by which time the meat will be falling apart and the sauce is rich and thick. You can unsubscribe at any time. 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. Meat should be just covered in liquid. Bring to the boil, then reduce the heat to a simmer. Cool, then freeze. Recipe by JustJanS. 4 lamb shanks. Remove from the heat and allow to cool slightly, and then transfer the bulgur wheat to a bowl. March 25, 2015 at 3:09 pm . Her third cook book, Cook Once Feed All, takes the guess work out of feeding your family with recipes that the whole family will enjoy together; from small fries to big mouths. Add the lamb shanks back to the pan and stir well, then add all of the remaining tagine ingredients - except for the coriander and salt and freshly ground black pepper - and bring to a simmer. If there’s any left over. Check that the bulgur wheat is tender. Read about our approach to external linking. To serve, divide the tabbouleh among four serving plates, and then spoon the lamb shank tagine alongside and sprinkle the coriander and preserved lemon over the top and serve. Cover the pan with a lid and cook for 8-10 minutes over a low heat. The joy of this is it’s even better the second day. Preheat the oven to 325°. SERVES: 3-6. By entering your details, you are agreeing to olive magazine terms and conditions. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the tabbouleh, place the bulgur wheat into a pan with the chicken stock. 3 hours; serves 4; Easy; 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. Lamb Tagine with prunes INGREDIENTS Serves 4 to 6 Tagine. Serve with couscous mixed with the almonds, pistachios and parsley. Throw in your spices into the bag and mix well to coat, taking care to rub it all over the shanks. You can find more of Danielle’s fabulous recipes on her blog Keeping Up With The Holsbys, or purchase Cook Once Feed All online now. 3 People talking Join In Now Join the conversation! For the lamb shank tagine, preheat of the oven to 160C/315F/Gas 3. Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl. Add to meat. Season, to taste, with salt and freshly ground black pepper. Quail with chestnuts and butternut squash, Fillet of salmon with fennel and potato mash and red wine vinaigrette. Remove from oven and give it a stir, and add your carrots and beans, immersing them in the liquid. READY IN: 2hrs 30mins. Brown the lamb shanks all over in a little oil. Method. Add your stock. Danielle Colley; Time: 2 hours + Serves: 4. facebook SHARE; pinterest PIN; twitter; email; Print; shanks Photo: Danielle Colley Difficulty Easy. Enjoy cooking, eating and exploring!