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Moroccan Lamb Shank Tagine

Danielle Colley
Danielle Colley

With exotic Moroccan spices gently flavoring your lamb shanks, this is a perfect winter warmer. The joy of this is it’s even better the second day. If there’s any left over.

shanks
Photo: Danielle Colley

Ingredients

  • 4 lamb shanks
  • 1 brown onion, cut into chunks
  • 3 cloves garlic
  • a big handful of fat green olives, squashed and deseeded
  • 1/2 preserved lemon (if you don’t have it you can use the zest of your lemon)
  • 1 bunch Dutch baby carrots
  • 1 large handful of green beans, topped and tailed
  • 1 big handful each of parsley and coriander
  • 1 litre vegetable stock
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 cinnamon quill
  • 1 tablespoon cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon tumeric
  • 1 teaspoon sweet paprika
  • a squeeze of lemon for serving
  • a slug of olive oil
  • cous cous to serve

 

Method

Preheat oven to 160C°.

Mix all of your spices, salt and pepper together. Pop your shanks, garlic and onion into a plastic bag. Scoop then flesh out of your preserved lemon and cut the rind finely (if using normal lemon, finely grate zest). Add to meat. 

Throw in your spices into the bag and mix well to coat, taking care to rub it all over the shanks. 

Put a glug of oil in the bottom of your tagine or casserole dish and lay your meat mix on top. Scatter your olives over the meat, and place your cinnamon on top. Add your stock. Meat should be just covered in liquid.

Place lid on and pop into the oven and forget about it for two hours.

Remove from oven and give it a stir, and add your carrots and beans, immersing them in the liquid. 

Put it back in without the lid for 45 mins, stirring occasionally, by which time the meat will be falling apart and the sauce is rich and thick.

Take your tagine out of oven and throw your fresh herbs in and give it a generous squeeze of lemon.

Serve with cous cous.

Danielle is a writer, a mother, a photographer, a lover of great food, and a drinker of much wine. Her third cook book, Cook Once Feed All,  takes the guess work out of feeding your family with recipes that the whole family will enjoy together; from small fries to big mouths. You can find more of Danielle’s fabulous recipes on her blog Keeping Up With The Holsbys, or purchase Cook Once Feed All online now.

Main ingredient:
Lamb
Course:
Dinner
Occasion:
Family meals

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