How to Prepare Homemade Lamb shank tagine (cooked in a tagine pot)

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, lamb shank tagine (cooked in a tagine pot). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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

This gorgeous lamb tagine recipe produced melt-in-your-mouth results every time. We hope you enjoy this recipe, please tell us in the comments box how you get on or your own tips for tagine cooking. This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop Remove meat from pot and place in deep, wide serving bowl.

To get started with this recipe, we have to 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.

The ingredients needed to make Lamb shank tagine (cooked in a tagine pot):

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

Return the shanks and pureed sauce to the remaining chunky sauce, and add the. For today's Tagine Masterclass recipe, I drew inspiration from an old Persian family favourite, Khoresh Rivas, or Rhubarb Stew. The Persian rhubarb stew is pretty simply flavoured, with just a few ingredients, and I've tried to keep with that theme for this Lamb Shank and Rhubarb Tagine dish as. Tagine refers to both the pot and the stew like dish that is cooked inside, but don't write off making a tagine if you don't own a tagine pot.

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.

The Persian rhubarb stew is pretty simply flavoured, with just a few ingredients, and I've tried to keep with that theme for this Lamb Shank and Rhubarb Tagine dish as. Tagine refers to both the pot and the stew like dish that is cooked inside, but don't write off making a tagine if you don't own a tagine pot. We made ours in a Dutch oven and it comes out perfectly! As long as you have a large pot with a tight fitting lid you'll be good to go. Season and dust the lamb shanks with flour, shaking off the excess.

So that is going to wrap this up with this exceptional food lamb shank tagine (cooked in a tagine pot) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!