Justine Schofield's lamb shank tagine

This fall-apart, tender lamb is a perfect winter dish. Justine says, "Chermoula is delicious and versatile and this version is vibrant and flavour-packed. The lamb shanks taste even better if prepared a day in advance. All you have to do when you want to eat is reheat!". Get this and other recipes in our latest June 2016 issue, for only $3.99.

Lamb shank tagine

serves 4 | prep 20 mins (+ 3 hours marinating time) | cooking 3 hours

4 lamb shanks, French trimmed
2 tbs olive oil
1 onion, thinly sliced
1 red capsicum, deseeded, thinly sliced
1 cinnamon stick
2 tomatoes, coarsely chopped
1 zucchini, coarsely chopped
2 tbs honey
100g pitted prunes
500ml (2 cups) chicken or lamb stock
Cooked couscous, to serve
Fresh coriander, to serve

chermoula
1 red onion, peeled, quartered
1/4 bunch fresh coriander, including roots and stalks, washed
1/4 bunch fresh continental parsley, including stalks
2cm-piece ginger, peeled, roughly chopped
4 garlic cloves, peeled
1/2 preserved lemon, pulp and pith removed, rind finely chopped
2 tbs harissa
1 tbs ground cumin
1 tbs paprika
1/2 tbs ground coriander
1/2 tsp salt
Small pinch saffron
110ml olive oil

1 To make the chermoula, roughly chop all of the ingredients and put them in the bowl of a food processor or upright blender. Process until they are well combined and a rough paste forms.

2 Place lamb in a large glass or ceramic dish. Pour half the marinade over and coat. Cover and place in the fridge for 3 hours or overnight. Reserve remaining marinade. Preheat oven to 160°C/140°C fan forced.

3 Heat oil in a tagine or ovenproof pan over medium-high heat. Scrape excess marinade off lamb. Cook the lamb in 2 batches, turning, for 4-5 minutes until golden brown. Transfer to a plate.

4 Reduce heat to medium. Add the onion, capsicum and cinnamon to the pan and cook, stirring often, for 10-12 minutes until soft. Add the reserved marinade and cook for a further 2-3 minutes until aromatic.

5 Return the shanks and any juices to the pan. Add the tomato and zucchini. Season with salt. Add the honey and prunes and stir to combine. Pour the stock over. Bring to the boil.

6 Place a piece of baking paper over the tagine to cover the surface. Cover with a lid. Bake in the oven for 2 hours 30 minutes or until the lamb starts to fall off the bone. Serve with couscous and coriander.

Source

Taste Magazine — June 2016 , Page 105

Author

Justine Schofield