Lamb shank tagine (cooked in a tagine pot)

Name: Lamb shank tagine (cooked in a tagine pot)
Cuisine: British
Ingredients: 2 lamb shanks; 1/4 cup olive oil (60 ml); Garlic; 1 tsp ras-el-hanout; 2 cinnamon sticks; 1/2 tsp ground ginger; 1/2 tsp smoked paprika; 1 tsp ground cumin; 1/4 tsp freshly ground pepper; 1/2 tsp turmeric; Salt to season; 3 potatoes; 2 carrots; 2 medium onions; 1 small squash; 1 pointed red pepper (or a bell pepper); Some green olives; 1 preserved lemon; Handful parsley; 2 cups cooled chicken stock (about 475 ml); 2 tsp harissa paste

Liskin @cook_9949723

I got a lovely tagine pot as a wedding present recently. I love Moroccan food and this moorish stew is perfect for an autumnal treat. I researched some tagine recipes, used my #seasonsupply vegetables and came up with this tasty recipe. The lamb shank came out perfect, very soft and falling off the bone.

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Ingredients

2lamb shanks
1/4 cupolive oil (60 ml)
Garlic
1 tspras-el-hanout
2cinnamon sticks
1/2 tspground ginger
1/2 tspsmoked paprika
1 tspground cumin
1/4 tspfreshly ground pepper
1/2 tspturmeric
Salt to season
3potatoes
2carrots
2medium onions
1small squash
1pointed red pepper (or a bell pepper)
Some green olives
1preserved lemon
Handfulparsley
2 cupscooled chicken stock (about 475 ml)
2 tspharissa paste

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Steps

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.