Step-by-Step Guide to Make Speedy Lamb shank tagine (cooked in a tagine pot)

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, lamb shank tagine (cooked in a tagine pot). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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.

Lamb shank tagine (cooked in a tagine pot) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Lamb shank tagine (cooked in a tagine pot) is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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. Prepare olive oil (60 ml)
3. Get Garlic
4. Make ready ras-el-hanout
5. Make ready cinnamon sticks
6. Prepare ground ginger
7. Take smoked paprika
8. Get ground cumin
9. Take freshly ground pepper
10. Get turmeric
11. Make ready Salt to season
12. Get potatoes
13. Make ready carrots
14. Take medium onions
15. Get small squash
16. Prepare pointed red pepper (or a bell pepper)
17. Make ready Some green olives
18. Prepare preserved lemon
19. Get 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’s going to wrap this up with this exceptional food lamb shank tagine (cooked in a tagine pot) recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!