Lamb Shank Tagine
Such a succulent, warm and spicy meal, but I cooked this in a heavy cast iron casserole dish. I find that cooking in a traditional tagine often results in a very runny gravy. If you do wish to be traditional, just reduce the amount of stock and leave the lid open a bit to allow steam to escape.
1 tbs olive oil
2 brown onions
2 garlic cloves, crushed
1 tbs ground ginger
2 tsp ground cumin
2 tsp sweet paprika
4 lamb shanks
4 cups (1litre) beef stock
400g can chopped tomatoes
½ cup (80g) pitted Kalamata olives
150g FRESH dates
1 tsp salt
Couscous and preserved lemons, to serve.
Preheat oven to 150C. Heat oil in large casserole dish over high heat. Add onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Then add ginger, cumin, paprika and salt. Cook for a further minute until aromatic. Add the lamb, beef stock and tomatoes and bring to the boil.
Cover, and bake in oven ,for two hours or until lamb is very tender and falling off the bone. Add the olives and dates and set aside, covered, for about 5 minutes or until heated through.
Serve with couscous and preserved lemon strips.