Ingredients:
For the Lamb:
2 large lamb shanks
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of fresh ginger, grated
Spice Blend: 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp turmeric, salt and black pepper to taste.
For the Tagine:
2 cups chicken or vegetable broth
1 cup dried apricots
1 (15 oz) can chickpeas, drained and rinsed
1 tbsp honey
1 bunch multi-colored baby carrots, peeled
For Garnish:
1/2 cup whole blanched almonds, toasted
Fresh cilantro or microgreens
Method of Preparation:
Marinate the Lamb: In a small bowl, combine the spice blend with 1 tablespoon of olive oil. Rub this mixture all over the lamb shanks. Let them marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
Sear the Lamb: Heat the remaining 1 tablespoon of olive oil in a large Dutch oven or the base of a tagine over medium-high heat. Sear the lamb shanks on all sides until well-browned, about 8-10 minutes. Remove the lamb and set aside.
Sauté Aromatics: In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic and grated ginger, cooking for another minute until fragrant.
Braise: Return the lamb shanks to the pot. Pour in the broth, scraping up any browned bits from the bottom. Bring to a simmer, then cover, reduce heat to low, and cook for 2 to 2.5 hours, turning the shanks halfway through. The meat should be very tender and starting to pull away from the bone.
Add Sweetness & Veggies: Stir in the dried apricots, chickpeas, honey, and the carrots. Cover and continue to cook for another 30-45 minutes, or until the carrots are tender and the sauce has thickened.
Garnish & Serve: Transfer the lamb shanks and the chickpea-apricot sauce to a large serving platter or a ceramic tagine dish as shown. Scatter the toasted almonds over the top and garnish generously with fresh cilantro or microgreens. Serve immediately, perhaps with couscous or crusty bread.
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1 Comment
Sorry to say it but this is AI