Moroccan Lamb Shank Tagine with Prunes
Moroccan Lamb Shank Tagine with Prunes
Lamb shanks are absolutely one of my favorite cuts. Cooking them in a tagine is a perfect way to get the meat to fall of the bone while requiring little added liquid. This recipe is a traditional Moroccan way of preparation, using preserved lemon, cumin, saffron, prunes, and almonds. To help speed up the cooking process, have your butcher cut your shanks into 3 pieces instead of leaving them whole. Serve the lamb shanks with couscous.
Servings: 4
Equipment
- tagine
Ingredients
- 3 tbsp ghee or butter
- 1 small yellow onion finely chopped
- 5 garlic cloves minced
- 1 tbsp cumin
- 1 tbsp turmeric
- 1/2 preserved lemon finely chopped
- 4 lamb shanks cut into 3 pieces
- 1 tsp saffron mixed with 1/4 cup hot water
- 1 tsp salt
- 1 cup dried prunes
- 1/4 cup parsley chopped
- 1/4 cup slivered almonds
Instructions
- Melt the ghee in a tagine over medium heat. Sauté the onions for 10 minutes.
- Add in the garlic, cumin, turmeric, and preserved lemon. Cook for 1 minute.
- Add in the lamb shanks. Brown on all sides for 8 minutes.
- Pour in the saffron. Add in the prunes. Season with salt.
- Place the cover on the tagine. Put in a 275 degree preheated oven. Cook for 2 1/2 hours.
- Sprinkle the parsley and almonds on top of the lamb shanks.
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