|Photo: Lamb shank tagine recipe|
A traditional tagine is not a necessity – a heavy-based, cast-iron casserole dish is perfect for cooking this fragrant North African classic.
To Prep 0:05
To Cook 2:15
1 tablespoon olive oil
2 brown onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon ground ginger
2 teaspoons ground cumin
2 teaspoons sweet paprika
4 lamb shanks
4 cups (1L) beef stock
400g can chopped tomatoes
1/2 cup (80g) pitted kalamata olives
150g fresh dates
Couscous, to serve
Preserved lemons, to serve
Step 1 Preheat panggangan to 150°C. Heat the oil in a large flameproof casserole dish over high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the ginger, cumin and paprika and cook for 1 minute or until aromatic. Add the lamb, beef stock and tomatoes and bring to the boil. Remove from heat.
Step 2 Cover and bake for 2 hours or until lamb is very tender and falling off the bone. Add the olives and dates and set aside, covered, for 5 minutes or until heated through.
Step 3 Prepare couscous according to packet instructions. Serve tagine with couscous and preserved lemons (see related recipe), if desired.
Fat saturated 5.00g
Fat Total 18.00g
Carbohydrate sugars 19.00g
Carbohydrate Total 24.00g
Dietary Fibre 6.00g
All nutrition values are per serve.
Notebook: – June 2008 , Page 28
Recipe by Sarah Hobbs
Photography by Steve Brown
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