Tagine Of Lamb Shanks Recipe

Name: Tagine Of Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lamb shanks; 50 g butter; 2 onions, finely chopped; 1 heaped teaspoon each of cumin, freshly-ground black pepper, coriander and ginger powder better to grind your own, and I'm sure you'll agree when your nose; gets a whiff of that glorious aroma!); 1 small red chilli, de-seeded and chopped; 3 garlic cloves, crushed; 1 cinnamon stick or a heaped teaspoon of powdered cinnamon; Few strands of saffron soaked in the juice of a lemmon; 1 x 400 g can of crushed tomatoes; 25 pitted prunes (or dried apricots) chopped; 500 ml chicken stock or water; 4 baby potatoes peeled and cut in halves; 1 bunch baby carrots

Servings: persons

4 lamb shanks
50 g butter
2 onions, finely chopped
1 heaped teaspoon each of cumin, freshly-ground black pepper, coriander and ginger powder better to grind your own, and I'm sure you'll agree when your nose
gets a whiff of that glorious aroma!)
1 small red chilli, de-seeded and chopped
3 garlic cloves, crushed
1 cinnamon stick or a heaped teaspoon of powdered cinnamon
Few strands of saffron soaked in the juice of a lemmon
1 x 400 g can of crushed tomatoes
25 pitted prunes (or dried apricots) chopped
500 ml chicken stock or water
4 baby potatoes peeled and cut in halves
1 bunch baby carrots

1
Heat the butter in a large, heavy saucepan or casserole. Place the lamb shanks into the pan and brown on all sides (I just sprinkled with a little plain flour first). Remove. Add the onions and garlic and lightly saute until translucent. Add spices, chilli, cinnamon stick and lemon (with saffron). Stir well and cook for a further minute. Add crushed tomatoes, chopped dates and stock (or water), bring to the boil simmer 10 minutes. This is when you can salt the sauce a little if you like, only a little, because the salt flavour will intensify.
2
Place the lamb shanks into a casserole of oven-proof dish with a firm fitting lid. Pour the sauce over top and ensure the lid is well sealed. Bake at 180C for one hour, then take off the lid and sprinkle in the potatoes and carrots. Replace the lid and back a further 1 1/2 to 2 hours. It's read when the lamb is very tender (but not dry).
3
Serve sprinkled with coriander and shaved almonds,

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 lamb shanks, 50 g butter, 2 onions, finely chopped, 1 heaped teaspoon each of cumin, freshly-ground black pepper, coriander and ginger powder better to grind your own, and I'm sure you'll agree when your nose, and more.

Yes, Tagine Of Lamb Shanks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tagine Of Lamb Shanks

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