Lamb Shank Tagine With Herb Tabbouleh
In this aromatic lamb shank tagine recipe, tender lamb shanks are cooked to perfection in a flavorful blend of spices, dried fruits, and olives. The dish is slow-cooked until the meat is tender and fragrant. Serve this Moroccan-inspired dish with a refreshing bulgur wheat tabbouleh, topped with crunchy pistachios, juicy pomegranate seeds, and fresh herbs for a satisfying and exotic meal.
— Constant Cookbook
Ingredients
- 4 lamb shanks
- 3 tbsp olive oil
- 1 onion
- 2 garlic
- 1 tsp ras-el-hanout
- 2 tbsp harissa
- 2 cinnamon
- ½ tsp ground ginger
- ½ tsp smoked sweet paprika
- 1 tsp ground cumin
- ¼ tsp freshly ground black pepper
- ½ tsp ground turmeric
- 1 x 400g/14oz tin chopped tomatoes
- 1 tbsp clear honey
- ½ tsp saffron
- 350ml/12fl oz chicken stock
- 125g/4½oz stoneless dried apricots
- 110g/3¾oz green olives
- 100g/3½oz flaked almonds
- salt and freshly ground black pepper
- 175g/6oz bulgur wheat
- 350ml/12fl oz chicken stock
- 1 small red onion
- 350g/12oz pistachio
- 1 lemon
- 1 pomegranate
- 3 tbsp extra virgin olive oil
- 3 tbsp chopped fresh flat leaf parsley
- 3 tbsp chopped fresh coriander
- 3 tbsp chopped fresh mint
- 3 tbsp chopped fresh tarragon
- 2 tbsp coriander cress
Instructions
- For the lamb shank tagine, preheat the oven to 160C/325F/Gas 3.
- Heat a large tagine pan or a large ovenproof dish. Season the lamb shanks all over with salt and pepper. Pour in the olive oil and, once hot, fry the lamb shanks all over until golden-brown. Remove them from the pan and set aside.
- In the same pan you used to fry the shanks, add the onion and garlic and fry for 2-3 minutes.
- Add the ras-el-hanout, harissa, cinnamon sticks, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric and cook for a further two minutes.
- Add the lamb shanks back to the pan and stir well, then add all of the remaining tagine ingredients - except a few of the flaked almonds for garnish.
- Reduce the heat, cover the pan with a lid and cook in the oven for two hours, or until the lamb is tender.
- Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened.
- For the tabbouleh, place the bulgur wheat into a pan with the chicken stock. Bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 15-20 minutes over a low heat. When the bulgur wheat is tender, drain off the excess stock.
- Remove from the heat and allow to cool slightly, and then transfer the bulgur wheat to a bowl. Add the red onion, pistachios, lemon juice and zest, pomegranate, olive oil and herbs and mix well. Season, to taste, with salt and freshly ground black pepper.
- To serve, divide the tabbouleh among four serving plates, and then spoon the lamb shank tagine alongside. Chop the coriander cress and sprinkle over the tagine along with the flaked almonds.
Prep Time
PT1H
Yield
Serves 4
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