Hubby had a get together of his team at our crib recently, our main course for the late lunch was lamb shank tagine. It is so easy to cook using the tagine and I'm getting so addicted to this. Actually, you can create and be creative with your recipe, but in my opinion the right spices got to be incorporated, and another important ingredient for my tagine will always be dried apricot as well as good grade raisins.
7 pieces of local cut lamb (the butcher specially cut them for me) marinated with some black pepper and salt
Ingredients: the spices: coriander, fennel seeds, cumin (roast them and pound to powder form) then add them together with 7 spices (as it is known here or all spices else where). Shallots (not onions), garlic, ginger to be pounded together. 7 pieces of tomato (to be roughly blended). 10 pieces of dried apricot (blend). 1/2 cup of raisins. Some fresh thyme and rosemary. Some potatoes. Salt to taste.
Method: in a very hot pan, quickly brown the lamb shank on all sides. Once done, use the same remaining oil with the lamb dripping to fry all the pounded and blended ingredients for 8 minutes, add in the tomatoes, the apricot as well as the raisins.
Arrange lamb shank in the tagine, pour all the combine ingredients on the lamb shank together with salt. Add the potatoes (skin on). Please do not add any water at all. Put the lid of the tagine on and put in the oven at 150 degree for 3 hours. Do not be curious and try to open the tagine during the cooking time, it is really not necessary.
I got my Emile Henry Tagine at a close down shop. It was the best present that I got for me for a long long time.
The lamb shank ready for the oven.
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