Lamb Shank Tagine (Cooked In A Tagine Pot)

Hello everybody, it is John, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Lamb shank tagine (cooked in a tagine pot). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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

I got a lovely tagine pot as a wedding present recently. I love Moroccan food and this moorish stew is perfect for an autumnal treat. I researched some tagine recipes, used my #seasonsupply vegetables and came up with this tasty recipe. The lamb shank came out perfect, very soft and falling off the bone.

Ingredients and spices that need to be Take to make Lamb shank tagine (cooked in a tagine pot):

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

Steps to make 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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