Lamb Shank Tagine Recipe
Overview:
Enjoy the rich flavors of tender lamb shanks infused with aromatic spices in this delightful Lamb Shank Tagine recipe. Originating from a traditional method, this recipe has been enhanced with personal touches for an unforgettable dining experience. Perfect for cozy winter nights or special occasions, this savory dish promises to impress with its comforting taste and easy preparation.
Ingredients:
- ½ cup golden raisins
- ½ cup dry sherry
- 2 tablespoons olive oil
- 6 lamb shanks
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 5 cm piece of gingerroot, grated
- 2 teaspoons ground coriander
- A pinch of saffron strands
- 2 cups chicken or beef stock
- 2 teaspoons ground cinnamon
- 1 preserved lemon or 1 fresh lemon
- Freshly ground black pepper, to taste
- ¼ cup toasted almonds
- Fresh parsley, chopped
Instructions:
| Step | Description |
|---|---|
| 1 | Soak the golden raisins in sherry for 30 minutes to plump them up and infuse with flavor. |
| 2 | Heat olive oil in a large pan with a lid over medium-high heat. |
| 3 | Brown the lamb shanks well on all sides in the hot oil, ensuring a nice sear for enhanced flavor. |
| 4 | Add chopped onions, minced garlic, grated ginger, and ground coriander to the pan. Cook for an additional 5 minutes until fragrant and onions are softened. |
| 5 | Meanwhile, heat chicken or beef stock and add saffron strands, allowing them to infuse for 2 minutes. |
| 6 | Incorporate the soaked raisins and sherry, along with ground cinnamon, into the pan with the lamb shanks. Pour in the saffron-infused stock, bringing the mixture to a boil. |
| 7 | Reduce the heat to a simmer, cover the pan with a lid, and let it cook for about 2 hours, or until the lamb shanks are fork-tender. Check occasionally after 1 ½ hours to ensure they don’t overcook. |
| 8 | If using a fresh lemon, slice it and sprinkle with salt. Cover with boiling water and set aside until the shanks are cooked, then drain. |
| 9 | Once the lamb shanks are tender, remove them from the pan and set aside. |
| 10 | Puree half of the sauce in a blender or food processor until smooth. |
| 11 | Return the lamb shanks to the pan, along with the pureed sauce, and combine with the remaining chunky sauce. |
| 12 | Add preserved lemon slices or the previously prepared fresh lemon slices to the pan. |
| 13 | Season with freshly ground black pepper to taste and sprinkle toasted almonds and chopped parsley over the top. |
| 14 | Serve the Lamb Shank Tagine hot, accompanied by your favorite sides or couscous, and enjoy the delicious flavors of this hearty dish. |
Nutritional Information (per serving):
- Calories: 1557.6
- Fat: 82.8g
- Saturated Fat: 29.6g
- Cholesterol: 489mg
- Sodium: 591.7mg
- Carbohydrates: 39.9g
- Fiber: 4.8g
- Sugar: 21.8g
- Protein: 150.6g
Keywords:
Meat, Lamb, Sheep, Winter, Savory, Weeknight, Stove Top, Less than 4 Hours
Tips:
- For an extra layer of flavor, consider marinating the lamb shanks in the sherry and raisin mixture overnight before cooking.
- Adjust the amount of spices according to your taste preferences, adding more or less as desired.
- Serve the Lamb Shank Tagine with couscous, rice, or crusty bread to soak up the delicious sauce.
- Make sure to check the lamb shanks occasionally while cooking to prevent them from becoming too tender.
Conclusion:
Elevate your dinner table with the exquisite flavors of this Lamb Shank Tagine recipe. With its tender meat, aromatic spices, and rich sauce, it’s sure to become a favorite dish for cozy nights in or special gatherings. Impress your family and friends with this savory delight that’s easy to prepare and bursting with flavor.
