Lamb Tagine
3 Lamb Shanks 1lb each
2tbsp ras el Hanout
4tbsp Olive Oil divided
1 Yellow Onion roughly chopped
4 Garlic Cloves minced
2 Roma Tomatoes chopped
1tsp Cumin
1/2tsp Cinnamon
1c Chicken Stock
1pinch Saffron
2tbsp Harissa Paste
1can Butter Beans drained
Salt to taste
Remove the silver skin from the shanks
Place the shanks in a bowl and add the ras el Hanout and set aside to marinate
Heat the tagine or heavy bottomed Dutch oven on medium
Add the oil and brown the shanks on all sides
Remove the shanks from the pan
Reduce the heat to low medium
Add another 1 – 2 tbsp olive oil and the chopped onion
Cook until the onion is softened
Add the garlic and cook until it becomes fragrant
Add the tomatoes and the cumin and cinnamon and stir well
Pour in the chicken stock and stir in the harissa paste and add the saffron
Bring to a boil and add the lamb shanks back in
Reduce the heat to a simmer
Cover and simmer for 1 hour
Check for seasoning and turn the shanks
Recover and simmer for another hour then turn the shanks again
The meat is ready when it comes off the bones easily – total cooking time should be about 3hours
When the lamb is tender remove them from the pan
Add the drained butter beans simmer about 15 minutes until the beans are warmed thru and the sauce has thickened
Taste for seasoning add salt if needed
Serve with rice and flatbread
Hello and welcome to my kitchen I’m Judith it’s Easter time and what’s better at Easter than lamb now I’ve done several lamb recipes and one of my favorites roast lamb with camini beans but I thought I’d change it today and we’ll go for a Moroccan flavor so it’s going to be lamb
Shanks with saffron Ras ano Harissa paste cinnamon cumin onions garlic and some vegetables and we’re going to cook it in the tangin so give me a minute while I cut up my onion and garlic and we’ll start cooking okay give your lamb shanks a good rinse and then Pat them
Dry and you see the white membrane we’re going to need to remove that if you’re doing a long slow cook not really necessary but I kind of like to remove most of it anyway so the easiest way to remove the tendon the silver skin as it’s called is to get your knife tip
Underneath it between it and the meat and then just break it careful not to cut yourself if you can hold the meat it is a very tough fiber and if you can hang on to a piece of it which is very hard to hang on to and then just saw it
Away the more you can get freed from the meat the better now that we’ve got the tendon removed we’re going to put the shanks in a bowl and we’re going to season them so to season I have my Rass which is a spice Bland you’ll find in the Middle East
Generally Ras elhan and I’ve said it before means top of the shop or translates to top of the shop my apologies it’s basically different for every Spice Merchant so I’m using two teaspoons and just massaging it in and it contains it can contain up to 30 different spices depends on what your merch
Prefers I do make my own and I don’t use that many spices so we’re going to leave those to sit in the spices while we chop up our vegetables so we got the bottom of our tarene heated we’re going to add about a tablespoon and a half of
Oil and we are going to take our lamb Janks and brown them now you could flour them I chose not to but it is an option and they’re not all going to fit in there at the same time so we will do them a couple at a time we don’t want to
Over Crow the pan not while we’re trying to Brown so let’s give these several minutes probably 3 to 4 minutes turn them and continue until everything’s nice and brown just keep an eye on your Shanks while you’re Browning them CU you may need to add more oil to the pan
Especially if you’re using a tagine or other Earth wear pot because pot itself will absorb some of that oil or at least it seems to all right now that we’ve got our lamb shanks Brown take them out put them aside going to add some more oil and lower the
Heat and hopefully you have convinced your smoke alarm to shut up that took a bit of doing now we’re going to add our onions and garlic so I have one yellow onion roughly Chopped there and put that in there and let it cook just for a bit and just want to get
It softened a little bit now that our onions have softened we are going to add the garlic and that’s four cloves of garlic Min we’re going to get that a minute well not even a minute about 15 seconds till it gets aromatic when you can smell the garlic strongly it’s
Ready for the next next step and I now have my burner on a low heat like we’ve reduced the heat by more than half from what we cooked from what we browned our Shanks on okay we’re smelling it so in we go with two chopped Roma tomatoes and that didn’t look like it
Got chopped very well there we go then I’m going to add the amount of seasoning you add is up to you I’m go with half a teaspoon of cumin a rounded half cuz I find cumin as a rather strong flavor not that I dislike it I just it’s
Strong and we’re going to go with half teaspoon of cinnamon like a scant half teaspoon let’s Stir It In then I have a cup actually only going to use 3/4 of a cup of chicken stock and a really large tablespoon probably closer to two tablespoons of Harissa
Paste now I make my own and I make it mild but you can buy Harissa paste just make sure you taste it to find out if you can handle the heat it comes in mild or hot but even the mild might be hot I have no idea I’ve never bought Parisa
Taste now we’re going to bring this back up to a boil or a very strong simmer at the very least and while we’re waiting for that to happen going to add a really good pinch of saffron and crumble it up maybe a little more I’m feeling generous this is
Easter okay so now we’re going to add our lamb shakes back in um you want the thickest pieces the thickest Parts closer to the bottom of the pan although it’s not going to make a big difference so if you have a skinny one like this one put it upright put the other
Two on their sides in there we’re going to wait for that to come to a good simmer so our P Jean has been cooking for almost an hour we’re going to just give it a check have a little taste don’t want the onions in there I just want the juice still
Lovely just going to give the lamb a turn oh well reposition that one get over there we go no escaping mhm it is looking um tasting lovely let mean see if we can get that one flat in there if we can oh that’s better okay it back on and we have about
Another hour make sure you check to see how your lamb is doing do want it to be able to fall off the bone but at this point it shouldn’t be doing that quite yet should be getting close turn it over give it a good check now we’re a bit firm
Yeah I’m going to get that one for a taste as we do want time to cook our rice so the closer your lamb is to being done the closer you are to cooking your rice M so when our rice is about halfway cooked we are going to remove our lamb shanks from the
Pan check that okay we’re going to keep it at a low simmer cuz it is already really thick now we’re going to add our butter beans so now we just want the butter beans to heat through and the sauce to thicken a little more give it a taste at this point and
See if it needs salt which is unlikely but you always want to check actually yeah I think I will add a little Sal just a little M honestly that tiny Touch of salt does make a difference although if you don’t want to add it you don’t don’t feel the need
To give me one those I just need another taste here so we need just need to get not up a little bit higher so it will bubble okay starting to bloop CU we only have about 15 minutes to go let me do want a little thicker this is my Moroccan flavored
Lamb shanks for Easter now depending on the size of your lamb shanks it can be one shank per person for service or you can strip the meat off so my Shanks were actually fairly large so I took the smallest one let’s have a taste and I did cook my rice with Ross elh
Hanu that I seasoned the the meat with so oh my that is so delicious so a little taste of the sauce and the rice little addition of the spice to the rice brings out the flavor so much so that’s what we needed some good flatbread piece of the meat some of the
Vegetable and rice that really does make it closer to a morocc experience thank you all so much for watching if you enjoyed the video if you like the recipe please give it a thumbs up if you haven’t already subscribed consider subscribing I post a new video every
Week if you subscribe and hit the Bell icon you get notified when my videos are coming out I thank you all so much for watching I appreciate everyone that watches likes subscribes or comments yeah please comment I’d like to know what you think and I will see you again with a new video