Lamb Shank and Apricot Tagine with Ras el-Hanout…..

I have mentioned the Moroccan spice Ras el-hanout before. I recently found this link which has a good recipe for a combination of some of the spices if you can’t find the real thing!

Of course the version straight from the spice souk in the Medina just tastes far better!

spice-shop-rabat-medina

I used some in this lamb shank and apricot tagine that worked out really well.

tagine-lamb-shank-4

 2 lamb shanks rubbed with some Ras el-hanout

½ cup very finely chopped celery, including leaves

1 large carrot, roughly chopped

2 red onions finely sliced

2 garlic cloves, chopped

3 Tbs Olive oil

2 Tbs Ras el-Hanout spice (or a combination of spices from above link)

1 stick cinnamon

2 cups stock (I used vegetable, but you could use meat stock)

2 potatoes cut into wedges

1 cup dried apricots

Salt and pepper to taste

 

Mix together the chopped celery, onion, carrot, garlic, olive oil and spices in a tagine or a heavy based saucepan with a tight fitting lid.

 Heat and fry for a few minutes, add the lamb shanks and brown a little.

Add the stock, just enough to cover the shanks, put the lid on and leave to gently simmer for about 2 hours. Check to ensure the cooking liquid is sufficient, if it is drying out, simply add a little more stock. Add some salt and pepper to taste as you go along.

At this point, add the apricots and potatoes, replace the lid and cook for a further 45 minutes or so. If you want to thicken up the sauce, remove the shanks and veg with a slotted spoon and thicken with a bit of flour.

This will serve 2 adults or more, depending on the size of the shanks.

 We just have it as it is, with some lovely round Moroccan flatbreads to mop up the juices!

tagine-lamb-shank-7

 

 

 

Bookmark and Share

One Response to “Lamb Shank and Apricot Tagine with Ras el-Hanout…..”

  1. on 30 Aug 2009 at 9:13 am James Walsh

    This is one of the best looking tajines I have seen on a blog or website. The flavors really jump off the page. I make a lot of tajines in my sturdy Le Creuset tajine but I would really like a real clay one. It must improve the flavor. I will be making a Lamb Shank Tajine this week and I will definitely consult your recipe.

Related Posts Widget for Blogs by LinkWithinThis site is protected by WP-CopyRightPro