Steps to Prepare Any-night-of-the-week Lamb shank tagine (cooked in a tagine pot)

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Lamb shank tagine (cooked in a tagine pot). Working in batches, add lamb to pot, leaving room around each piece (this. This Moroccan lamb shank tagine is cooked in a classic tagine pot and is not as difficult as it looks. It's a lamb and apricot tagine that balances the earthiness of the lamb with the sweetness of the apricots in a classic Moroccan dish.

The lamb shank came out perfect, very soft and falling off the bone. Add lamb, apricots, and broth to pot and season with salt and pepper. Bring to a simmer, cover pot with a tightfitting lid and place.

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, lamb shank tagine (cooked in a tagine pot). One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Working in batches, add lamb to pot, leaving room around each piece (this. This Moroccan lamb shank tagine is cooked in a classic tagine pot and is not as difficult as it looks. It's a lamb and apricot tagine that balances the earthiness of the lamb with the sweetness of the apricots in a classic Moroccan dish.

Lamb shank tagine (cooked in a tagine pot) is one of the most favored of recent trending foods on earth. It's enjoyed by millions every day. It's easy, it's fast, it tastes yummy. They are fine and they look wonderful. Lamb shank tagine (cooked in a tagine pot) is something that I've loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have lamb shank tagine (cooked in a tagine pot) using 21 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Lamb shank tagine (cooked in a tagine pot):

1. {Prepare 2 of lamb shanks.
2. {Take 1/4 cup of olive oil (60 ml).
3. {Prepare of Garlic.
4. {Get 1 tsp of ras-el-hanout.
5. {Prepare 2 of cinnamon sticks.
6. {Take 1/2 tsp of ground ginger.
7. {Prepare 1/2 tsp of smoked paprika.
8. {Make ready 1 tsp of ground cumin.
9. {Get 1/4 tsp of freshly ground pepper.
10. {Get 1/2 tsp of turmeric.
11. {Make ready of Salt to season.
12. {Prepare 3 of potatoes.
13. {Make ready 2 of carrots.
14. {Take 2 of medium onions.
15. {Take 1 of small squash.
16. {Prepare 1 of pointed red pepper (or a bell pepper).
17. {Get of Some green olives.
18. {Take 1 of preserved lemon.
19. {Get Handful of parsley.
20. {Prepare 2 cups of cooled chicken stock (about 475 ml).
21. {Get 2 tsp of harissa paste.

The result is melt in the mouth lamb that just falls off the bone, with a rich, spicy sauce and just a touch of sweetness from the dried fruit and honey. Remove to a plate, and repeat with remaining lamb. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. A tagine is essentially a clay slow cooker that uses low heat and moisture to reduce meat to butter-soft texture and create an intoxicatingly fragrant sauce.

Instructions to make Lamb shank tagine (cooked in a tagine pot):

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..

Cuts on the bone are best for tagine cooking, like chicken thighs, lamb shanks or shoulder. Osso buco and other braising cuts would work well too. To clarify, the Moroccan Lamb Tajine aka Moroccan Lamb Tagine has been borrowed from the instapot recipes Booklet, author Laura Pazzaglia. Additionally, there are a few minor changes to the original pressure cooker recipe. Furthermore, this is one of the best Pressure Cook recipes recommended by the official Instant Pot website.

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