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21 ingredients, 10 steps, cooking Lamb shank tagine (cooked in a tagine pot)

Good Afternoon all, now you can prepare recipe Lamb shank tagine (cooked in a tagine pot) with 21 ingredients and 10 steps. Below this is how to make it, please carefully carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 21 ingredients and 10 stages of easy cooking Lamb shank tagine (cooked in a tagine pot).

Ingredients for Lamb shank tagine (cooked in a tagine pot)

1. Prepare 2 : lamb shanks.
2. It’s 1/4 cup : olive oil (60 ml).
3. Prepare : Garlic.
4. Prepare 1 tsp : ras-el-hanout.
5. You need 2 : cinnamon sticks.
6. You need 1/2 tsp : ground ginger.
7. It’s 1/2 tsp : smoked paprika.
8. Prepare 1 tsp : ground cumin.
9. You need 1/4 tsp : freshly ground pepper.
10. It’s 1/2 tsp : turmeric.
11. You need : Salt to season.
12. It’s 3 : potatoes.
13. It’s 2 : carrots.
14. It’s 2 : medium onions.
15. It’s 1 : small squash.
16. It’s 1 : pointed red pepper (or a bell pepper).
17. It’s : Some green olives.
18. You need 1 : preserved lemon.
19. You need Handful : parsley.
20. Prepare 2 cups : cooled chicken stock (about 475 ml).
21. It’s 2 tsp : harissa paste.

If all ingredients Lamb shank tagine (cooked in a tagine pot) it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking Lamb shank tagine (cooked in a tagine pot)

1. Get your tagine and vegetables ready. I had this selection of vegetables from #seasonsupply but feel free to experiment with other vegetables.
   
2. Prepare your vegetables: cut your onions into rings, potatoes into quarters, squash into bite sized chunks. Half carrots in length and then cut them into halves or quarters.
   
3. Pour the olive oil into the tagine and scatter the onions on top. Crush the garlic on top of the onions. I used 5 gloves as I love garlic, but feel free to use less. Place the shanks on top as shown on the picture.
   
4. Combine all the spices, plus pepper and some salt (not the harissa paste) in a bowl. Sprinkle about half of the seasoning over the meat and onions.
   
5. Prepare the stock: I used 2 cups of water and 2 chicken stock cubes. Add 2 tsp of harissa paste into the stock. Let the stock cool down as adding hot liquid to a cold tagine can cause thermal shock and crack the tagine.
   
6. Add the rest of the seasoning to the vegetables and spread evenly.
   
7. Top the lamb shanks with the seasoned vegetables. Now top the tagine with pepper, olives, preserved lemon (cut into quarters) and sprinkle with some chopped parsley.
   
8. Pour the stock carefully into the tagine near the side so you don’t wash away the spices of the vegetables.
   
9. Put the lid on the tagine and place it into cold oven. Turn the oven on 160C. Don’t touch the tagine for at least 2 hours (unless you feel something burning). After 2 hours check if the tagine has plenty of liquid and add a bit more of its dry. It should be nicely bubbling.
   
10. My tagine was ready after 3 hours and 40 minutes. Serve with some bread or couscous. I pimped up my couscous with some chickpeas, fresh herbs and dried fruit.
    
11. Finish and Enjoy.

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