Lamb Shank Tagine
"I found this recipe for shanks on the net, and added a few things to it to please us. I'm able to cook shanks now there is just the two of us. Shanks are expensive here-too expensive for a family!"
photo by I'mPat
- Ready In:
- 2hrs 30mins
- Ingredients:
- 15
- Serves:
-
3-6
ingredients
- 1⁄2 cup golden raisin (sultanas)
- 1⁄2 cup dry sherry
- 2 tablespoons olive oil
- 6 lamb shanks
- 2 large onions, peeled and finely chopped
- 4 garlic cloves, peeled and crushed
- 5 cm gingerroot, grated
- 2 teaspoons ground coriander
- 2 cups chicken stock
- 1 pinch saffron
- 1⁄2 teaspoon ground cinnamon
- 1 preserved lemon, rinsed and flesh discarded, sliced (OR 1 lemon and 2 teaspoons salt)
- fresh ground black pepper
- 1⁄4 cup slivered almonds, toasted in a dry pan until golden
- 1⁄4 cup parsley
directions
- Soak the sultanas in sherry for 30 minutes.
- Heat the oil in a large pan with lid.
- Brown the lamb shanks well on all sides, then add the onions, garlic, ginger and coriander and cook a further 5 minutes.
- Heat the stock and add the saffron strands.
- Allow to stand for 2 minutes to infuse.
- Add the sultanas and sherry, cinnamon and saffron stock to the pan and bring to the boil.
- Reduce the heat to a simmer, cover and cook for about 2 hours or until the lamb shanks are tender-check occasionally after 1 1/2 hours.
- If you are using the fresh lemon rather than the preserved one, slice it and sprinkle with the salt.
- Cover it with boiling water and set aside until the shanks are cooked, then drain.
- When the shanks are cooked, remove them and puree half the sauce in a blender or food processor.
- Return the shanks and pureed sauce to the remaining chunky sauce, and add the lemon (preserved or fresh slices) Season with pepper, sprinkle over the toasted almonds and parsley and serve hot.
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Reviews
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I used 3 shanks each weighing about 450g each and cooked for just over 2 hours for fall off the meat super delicious meat. I just wacked the stick blender in to give it a quick twirl rather than doing the seperation process. I used a fresh lemon and overall it went much better than I expected as I wasn't sure how the DM would take it but she loved it. Thank you Jan, made for Make My Recipe Edition 11. -
Nice recipe. Good flavours and simple to make. Hearty fare! Made exactly to recipe with late addition of butternut squash in final half hour and served with couscous. Loved the crunch of the almonds. -
Fabulous recipe! Made it as directed, with no changes, except -- used slivered water chestnuts in place of slivered almonds (thought I had the almonds, but found the chestnuts first!). Thanks, JanRoundOz! Made for Tagine Treasure Hunt Game.
Tweaks
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Fabulous recipe! Made it as directed, with no changes, except -- used slivered water chestnuts in place of slivered almonds (thought I had the almonds, but found the chestnuts first!). Thanks, JanRoundOz! Made for Tagine Treasure Hunt Game.
RECIPE SUBMITTED BY
<p><img src=http://1.bp.blogspot.com/--qzFlPmoBZk/TbKPpmzGD6I/AAAAAAAAByw/w4d1ZAk6Tmc/s400/BILD4983.JPG alt= width=400 height=300 /><img src=http://4.bp.blogspot.com/_uP9r5mIQTLU/TVSdwtrfzeI/AAAAAAAABvc/6wIdCGjwJL8/s400/untitled.jpg alt= width=400 height=300 /><img src=http://4.bp.blogspot.com/-pdWKI9ofcqY/TVSaUgSfLYI/AAAAAAAABvU/vsThm3lL7TE/s400/untitled.jpg alt= width=400 height=300 /><img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&fbid=464057497463&op=1&o=global&view=global alt= /><img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&fbid=464057497463&op=1&o=global&view=global alt= /><img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&fbid=464057497463&op=1&o=global&view=global alt= />
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<img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&fbid=464057497463&op=1&o=global&view=global alt= /><br />Thanks for visiting my page and thanks too to any of you who take the time to make, review or photograph one of my recipes. <br /><br />I came to Recipezaar 9 years ago looking for a duck salad recipe. Bergy answered my request, I took a look around the site and joined that day (January 18th 2002). I can't remember my life without Recipezaar. I've made (and met) many wonderful friends through it.</p>
<p>In 2005, I was invited to host the brand new Australian/New Zealand forum, but quit that role recently and am really enjoying just being a Groupie!<br /><br />I am married to Russell. He was a widower with 3 teenage boys and I was a single parent with two little boys when we met in Feb 1992. We now have 5 wonderful grown men (my baby is 26), 5 beautiful partners (we finally got the girls) 2 special grandsons, and count ourselves so lucky. The night Russ and I met, we stayed up until 6am talking about food and wine and 18 years later, we are still doing it! </p>
<p>This mutal love of food lead to a huge weight gain for both of us (both around 110kgs) so at the end of March 2010, I decided enough is enough and embarked on my own weight loss program. We've reduced fat intake and protein portions, upped fibre (so lots of fresh fish, veg, salads and a bit more fruit), reduced alcohol and stopped snacking (unless it's a piece of fruit or a pickled onion or cucumber). I have lost 33 kg (or around 72 lbs) to date (August 2011)and I've gone from an Aus size 24 (US 20) to my current 14/16 (US 10/12) I'd like to lose a futher 8 kgs, but one step at a time! Russ has lost 38 kg so is the lightest he's been since arriving in Australia 32 years ago! I get a shock these days when I do the laundry cos his clothes are so SMALL!!!</p>
<p>People often say they are amazed because losing weight is so hard but I'm amazed at how easy this is. And so much nicer than the alternative I was looking at-lap banding! I can go out and eat and drink as I wish, then come home and be sensible. It's certainly working for us! I can walk, get up and down off the floor or ground, and I now buy clothes because I like them, not just because they fit!). My blood pressure has gone from dangerous to perfect, my cholesterol and blood sugars are perfect and way back into normal now so it's been really good from a health aspect too.</p>
<p>For every day this has taken, I feel like I've been given back two-my life has changed so much with the things I now feel I can do. I even managed to walk almost 11ks around the big red rock Uluru in the top picture and I know I couldn't have done it 12 months before. My eventual aim is to ride on the FRONT of the camel-recently, I had to ride on the back as I'm heavier than Russ lol. But twelve months ago I couldn't ride at all as I was out of the weight range to do so!</p>
<p>Once upon a time, I used to be a chef, cooking for a living, but now just really enjoy cooking for the two of us, family and friends. I think that my food knowledge has really helped in our weight loss though.</p>
<p>The middle photo was at my starting weight of 110kg taken in Feb 2010 and the bottom taken January 2011 and 24kg lighter, the TOP taken in April 2011 and 27kgs lighter! I can see the difference even if you can't LOL. I wish I knew how to edit them into order.</p>
<p>Russ and I still love our food-we wake up thinking about dinner and go to sleep remembering it. I especially like light, bright Asian food and if it has duck in it, that's an added bonus. We are keen fisher people and keep ourselves well supplied with fresh fish, squid, crabs and fresh yabbies (crawfish). <br /><br />In February 2006 we headed off on what was to be 3 years and two months travelling Australia. It was the most wonderful time of our lives but all things must end and in May 2009, we moved into a brand new villa unit. I realised then how much I had missed my own laundry room, kitchen and sofa (all things I took for granted until we travelled in our caravan). Since coming home, we've spent the winters travelling and fishing in the warm northerly parts of Australia and the summers in our gorgeous little home amongst friends and family. It's a wonderful life and I feel so very privilaged to be able to experience it!</p>
<p>When we leave home to travel, we take along all the food in our pantry, carry a domestic freezer, vacuum sealer, all our knives and favourite cookware and eat exactly the same as we would at home (perhaps we eat more fresh seafood)-we aren't on vacation-we're just living somewhere else!<br /><br /><br />Why did I give you the stars that I gave you??? <br />5 stars=awsome, fantastic, amazing, nothing to complain about <br />4 stars=very good, but I added something, felt it needed something, the recipe wasn't particularly well written or it really wasn't awesome, fantastic or amazing, just very good <br />3 stars=it was OK <br />2 stars=it was forgetable <br />1 star=no one could/would eat it tonight, tomorrow or ever again <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=6Vsv878m><br /></a></p>
