Lamb shank tagine (cooked in a tagine pot)
Lamb shank tagine (cooked in a tagine pot)

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, lamb shank tagine (cooked in a tagine pot). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Lamb shank tagine (cooked in a tagine pot) is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Lamb shank tagine (cooked in a tagine pot) is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook lamb shank tagine (cooked in a tagine pot) using 21 ingredients and 10 steps. Here is how you can achieve it.

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

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