Tagine of lamb shanks Recipe
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Category: |
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Ingredients: |
Ingredients: 4 lamb shanks (ask the butcher to tip them; that is the top taken off the bone so the meat shrinks back along it)
2 onions, chopped finely
1 heaped teaspoon each of cumin, freshly ground black pepper, coriander and ginger powder.
1 small red chilli de-seeded and chopped
3 garlic cloves, crushed
1 cinnamon stick or 1 heaped teaspoon powdered cinnamon
few strands of saffron soaked in the juice of 1 lemon
1 can crushed tomatoes (400g)
125g pitted dates
500ml chicken stock or water
4 baby potatoes peeled and cut in halves
1 bunch baby carrots peeled
sea salt to taste
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Directions: |
Directions:Heat the butter in a large, heavy saucepan or casserole. Place the lamb shanks into the pan and brown on all sides. Rmove. Add the onions and garlic to the pan and lightly saute until they are translucent. Add spices chilli, cinnamon stick (or powder) and lemon. Stir well and cook a further minute. Add crushed tomatoes, chopped dates and stock or water, bring to the boil and simmer for 10 minutes. Salt the sauce very lightly (the salt will intensify as the sauce evaporates during cooking),
Place lamb shanks into a casserole or oven-proof dish) or place them in the tagine if you have one) and pour the sauce over the top. Seal the lid and bake at 180ºC for one hour at first. Take the lid off and sprinkle in the potatoes and carrots. Replace the lid and bake a further 1-1/2 hours; it is ready when the lamb is meltingly tender.
Serve sprinkled with coriander and shaved almonds and plenty of warm couscous and toasted flatbread. |
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Personal
Notes: |
Personal
Notes: Source: West Weekend Magazine - Sept 2007 Recipe Russell Blaikie
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