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Lamb Shank Tagine With Dates

For the best stews, use lamb shanks simmered slowly on the bone. Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin. This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread. But, if you wish, serve with buttered couscous or even mashed potatoes. Roasted parsnips or wilted mustard greens would harmonize well, too.

Ingredients

  • 3 large lamb shanks, about 4 1/2 pounds
  • Salt and pepper
  • 6 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 2 tablespoons butter
  • 1 large onion, sliced, about 2 cups
  • Small pinch saffron
  • ½ teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 1 2-inch piece cinnamon stick
  • 2 teaspoons dried ginger
  • ½ cup chopped dates of any kind, plus 24 whole Medjool dates
  • ½ cup golden raisins, soaked in hot water to soften for 30 minutes and drained
  • ½ cup pomegranate seeds
  • Cilantro sprigs, for garnish
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1862 calories; 82 grams fat; 37 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 6 grams polyunsaturated fat; 189 grams carbohydrates; 18 grams dietary fiber; 157 grams sugars; 105 grams protein; 352 milligrams cholesterol; 1046 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over shanks. Leave shanks at room temperature to season for at least an hour. (Or you can wrap and refrigerate several hours, or overnight; return to room temperature before proceeding.)
  2. In a Dutch oven or heavy-bottomed soup pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt. Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook 1 minute. Lower heat to medium, add seasoned shanks and let cook with onions, turning occasionally, until meat and onions are lightly browned, about 10 minutes.
  3. Heat oven to 400 degrees. Add cinnamon stick, dried ginger, chopped dates and water to barely cover (about 31/2 to 4 cups) to the pot. Bring to a simmer, cover pot with a tightfitting lid and place in oven. Bake for 30 minutes, then turn heat down to 350 degrees. Check sauce and add water if level of liquid is below meat. Continue baking for another hour, checking liquid level occasionally, then test meat by probing with skewer or paring knife. It should be quite tender and almost falling from bone, but cooked no further. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop, adding a little more water as necessary.)
  4. Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot. Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. To serve, garnish with raisins, pomegranate seeds and cilantro sprigs.

3 1/2 hours

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