by aargersi
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aargersi's Notes:
Expand2 lamb shanks Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
2-3 tablespoons olive oil Ask a question about this ingredient
1/2 yellow onion - chopped Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
4-5 prunes Ask a question about this ingredient
small handful golden raisins Ask a question about this ingredient
fresh bay leaf Ask a question about this ingredient
a cinnamon stick Ask a question about this ingredient
1 or 2 dried blood orange wheels (see note) Ask a question about this ingredient
a handful of slow roasted tomatoes (see note) Ask a question about this ingredient
1/2 cup dry red wine Ask a question about this ingredient
1/2 cup low salt chicken broth Ask a question about this ingredient
1 tablespoon sweet smoked paprika Ask a question about this ingredient
salt and pepper the lamb shanks
Ask a question about this stepheat the oil to medium high in your tagine. Brown the shanks on all sides, them remove.
Ask a question about this stepturn the heat to medium and put the onions in the tagine. Cook them until they start to go clear, then add the garlic and cook a couple more minutes.
Ask a question about this stepPut the shanks back in along with any juices on the plate.
Ask a question about this stepAdd everything else to the tagine ... make sure the liquid isn't going over the edge of the bowl part ... you want everything up under that lid.
Ask a question about this stepCover and turn the heat down low ... leave it alone for a couple of hours, just looking now and again to make sure it's simmering but not boiling out of the tagine. RESIST the temptation to lift the lid for as long as you can stand it!
Ask a question about this stepDRIED ORANGE WHEELS - spray a sheet with no-stick. lay VERY thinly sliced oranges (peel and all) on the sheet and bake at 200 for several hours until they are dry - flip them over a couple hours in
Ask a question about this stepROASTED TOMATOES - mariaraynal got me addicted to these ... I toss a tub of the sweet grape tomatoes with oil and vinegar (for this recipe - olive oil and balsamic vinegar) salt and pepper and some rosemary. Lay them on a sprayed sheet and stick them in the oven with those orange wheels for 4-5 hours until they are all caramelized and delicious.
Ask a question about this stepAbbie, I made this for Freddy's birthday on the 17th for 16 people....they loved it!!! Any more lamb recipes and you will be ready for lamb rehab!
YAY I am so glad they liked it! I know - pretty soon I will have to join LA (lamb anonymous :-)
I have a lovely tajine, I have a Canon PowerShot, and I'm making this!
Let me know what you think, and post a picture with your tagine too!
Why thank you! It is one of my go-to shank recipes ... tender-licious every time! :-)
This sounds so delicious and looks so beautiful that I am making it for a dinner party this weekend.
Sounds like a great recipe...the citrus is refreshing to a usually heavy dish. Gorgeous photo. Will make it soon!
Thanks! You know I just have a little Cannon Powershot but it takes really nice photos. I usually make plain couscous or else just some crusty bread to go with this ... hope you enjoy!!!
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Looks amazing and I love what you do with the oranges..this dish is as exotic as possible at every level, from the tagine to the prepartaion of the oranges and tomatoes..yum. I would also suggest serving this with vermicelli rice.