by aargersi
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aargersi's Notes:
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2
lamb shanks
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salt and pepper
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2-3 tablespoons
olive oil
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1/2
yellow onion - chopped
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2
cloves garlic, minced
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4-5 prunes
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small handful golden raisins
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fresh bay leaf
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a cinnamon stick
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1 or 2 dried blood orange wheels (see note)
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a handful of slow roasted tomatoes (see note)
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1/2 cup
dry red wine
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1/2 cup
low salt chicken broth
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1 tablespoon
sweet smoked paprika
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salt and pepper the lamb shanks
Ask the hotline about this step!heat the oil to medium high in your tagine. Brown the shanks on all sides, them remove.
Ask the hotline about this step!turn 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 the hotline about this step!Put the shanks back in along with any juices on the plate.
Ask the hotline about this step!Add 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 the hotline about this step!Cover 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 the hotline about this step!DRIED 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 the hotline about this step!ROASTED 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 the hotline about this step!Abbie, 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!!!
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
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.