Lamb Shank Tagine

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Lamb Shank Tagine

Lamb Shank Tagine

What can I tell you about Lamb Shank Tagine? Well… I could tell you that it is tasty, tender, delicious, and that the aroma its outstanding. This is a classic Moroccan dish and their people are very proud of the word  tagine. Actually, in Morocco it’s spelled ‘tajine’ as their second language is French, I believe. Just look at the colour of it –  full of succulence,  this dish is like sunshine in a bowl –  and as you get familiar with my recipes, you’ll realise that is my favourite phrase when it comes to Moroccan food!

Everyone should go to Marrakesh market at some point in their lives –  it’s breath-taking.

Moroccan Jews have been known to serve this dish to celebrate the New Year as the sweetness of the dish symbolizes their hope for sweetness in the forthcoming year. I know one thing for sure and  that is to get the best flavour from this dish is to cook it in an earth pot. I have three so I choose which one I use, depending on the meat I am using.

Lamb shanks have become very expensive – they never used to be, but you could easily use boneless lamb shoulder or even neck of lamb, cut into chunks. This will help keep the cost down. Lets see how to make it – make sure you add plenty of love…….

 

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Lamb Shank Tagine
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Tagine Dishes
Prep Time 40 minutes
Cook Time 2 hours
Passive Time 4 hrs
Servings
portions
Ingredients
For the lamb and spice
For the veg:
  • 2 medium Carrots peeled then cut into any shape
  • 5 baby Potatoes peeled only
Course Main Course
Cuisine Tagine Dishes
Prep Time 40 minutes
Cook Time 2 hours
Passive Time 4 hrs
Servings
portions
Ingredients
For the lamb and spice
For the veg:
  • 2 medium Carrots peeled then cut into any shape
  • 5 baby Potatoes peeled only
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Take the lamb shank and make sure you take some of the fat and skin off, this will reduce the fat.
  2. Put the lamb in a bag and sprinkle the turmeric powder then drizzle with olive oil - mix well and then leave in the fridge for 4 hours.
  3. Take the shanks out of the fridge. In a deep pan on a hight heat, seal the lamb with out any oil then put in the tajine.
  4. Into the same pan, pour the sun dried tomato purée and simmer until you see the oil had risen to the top. This is always the you know if your sauce is done.
  5. Now add the onions, sliced preserved lemon, the rest of the spices and water, apart from the tomatoes, and mix well - then cook for 5min.
  6. Transfer to the tagine at the side (not on top of the meat) and cook for 30min.
  7. Now add the fresh tomatoes and cook until the shanks are almost done, then take out from the tajine and cover.
  8. Now add the potatoes & carrots then simmer until all the veg are cooked.
  9. Put the shanks back in the tajine and cook on a high heat until all the juices have evaporated (about 5min)
  10. Take out and serve with couscous or as it is, with home made bread.
Recipe Notes

You can use the tajine to cook everything in, but I prefer to use two. I have not used any salt or water I don't think it needs it but please add some if you prefer. You can add chopped coriander and parsley at the end if you wish. Enjoy!

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2 Comments

  1. Lynsey says:

    This recipe is really easy to follow and super tasty. Can’t wait to make this again. Thanks Sally xxx

    • Cook with Sally says:

      Well Lynsey we meet again. Glad you are enjoying my home cooking. Please do visit again and thank you.

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