Moroccan Lamb Shank Tagine

Moroccan Lamb Shank Tagine

PREP TIME

10 minutes

COOK TIME

90 minutes

YIELDS

4

Memories

The tagine dates back to Harun al Rashid, a late eighth-century ruler of the Islamic empire. Foods cooked ta-gine-style appeared in The Thousand and One Nights in the ninth century.

Although originally a Berber dish, the tagine has evolved with the history as waves of Arab and Ottoman invaders, Moorish refugees from Andalusia and French colonialists have left their influences on the cuisine.

Directions

STEP 1

Sauté onion and apple, 5 min. Add spice, sauté 1 min. Add lamb shanks, sauté 5 min. 

STEP 2

Add stock, cover and cook on low for 60 min.

STEP 3

Add preserved lemon* and prunes, simmer 30 min.

STEP 4

Remove meat and discard bones. Tear meat rather than cut and put back into the dish. 

HOW TO SERVE

Serve with a couscous salad* and garnish with preserved lemon*.


HINTS & TIPS

SIDES & CONDIMENTS

Couscous salad:

  • 20 g almond flakes
  • 2 tbsp each of fresh coriander and mint leaves
  • 1 cup cooked couscous

Cook coucous and mix all ingredients together. 

SWAPS & ALTERNATIVES

Veggie combos: replace apple and prunes with 1 cup of any combo of dried fruit.

Reduce meat: 1 lamb shank + 200 g cooked chickpeas. 

Alternative: 2 tsp preserved lemon = juice 1 lemon plus zest.