Rockin' The Casbah Lamb Shanks

By • January 11, 2010 • 10 Comments



Author Notes: A few years ago a group of my friends got together and got me a tagine ... which I have come to love dearly - it keeps everything super moist and tender, blends the flavors, and it's YELLOW!! When I make this recipe I am not all "measurey", I tend to add the amount that looks good at the time, so feel free to adjust amounts up or down according to your tastes. Also if you don't want to mess with the dried oranges and roasted tomatoes, you can use fresh ... the flavor will change up a bit but it will still be delicious!aargersi

Serves 2

  • 2 lamb shanks
  • salt and pepper
  • 2-3 tablespoons olive oil
  • 1/2 yellow onion - chopped
  • 2 cloves garlic, minced
  • 4-5 prunes
  • small handful golden raisins
  • fresh bay leaf
  • a cinnamon stick
  • 1 or 2 dried blood orange wheels (see note)
  • a handful of slow roasted tomatoes (see note)
  • 1/2 cup dry red wine
  • 1/2 cup low salt chicken broth
  • 1 tablespoon sweet smoked paprika
  1. salt and pepper the lamb shanks
  2. heat the oil to medium high in your tagine. Brown the shanks on all sides, them remove.
  3. turn the heat to medium and put the onions in the tagine. Cook them until they start to go clear, then add the garlic and cook a couple more minutes.
  4. Put the shanks back in along with any juices on the plate.
  5. Add everything else to the tagine ... make sure the liquid isn't going over the edge of the bowl part ... you want everything up under that lid.
  6. Cover and turn the heat down low ... leave it alone for a couple of hours, just looking now and again to make sure it's simmering but not boiling out of the tagine. RESIST the temptation to lift the lid for as long as you can stand it!
  7. DRIED ORANGE WHEELS - spray a sheet with no-stick. lay VERY thinly sliced oranges (peel and all) on the sheet and bake at 200 for several hours until they are dry - flip them over a couple hours in
  8. ROASTED TOMATOES - mariaraynal got me addicted to these ... I toss a tub of the sweet grape tomatoes with oil and vinegar (for this recipe - olive oil and balsamic vinegar) salt and pepper and some rosemary. Lay them on a sprayed sheet and stick them in the oven with those orange wheels for 4-5 hours until they are all caramelized and delicious.
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Tags: Moroccan, savory

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almost 4 years ago Indian Globetrotter

Looks amazing and I love what you do with the oranges..this dish is as exotic as possible at every level, from the tagine to the prepartaion of the oranges and tomatoes..yum. I would also suggest serving this with vermicelli rice.

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over 4 years ago dymnyno

Abbie, I made this for Freddy's birthday on the 17th for 16 people....they loved it!!! Any more lamb recipes and you will be ready for lamb rehab!

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

YAY I am so glad they liked it! I know - pretty soon I will have to join LA (lamb anonymous :-)

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over 4 years ago Abra Bennett

I have a lovely tajine, I have a Canon PowerShot, and I'm making this!

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Let me know what you think, and post a picture with your tagine too!

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over 4 years ago Aliwaks

Yum! Aagersi! YUM YUM YUM! I love everything about this!

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Why thank you! It is one of my go-to shank recipes ... tender-licious every time! :-)

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over 4 years ago dymnyno

This sounds so delicious and looks so beautiful that I am making it for a dinner party this weekend.

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over 4 years ago dymnyno

Sounds like a great recipe...the citrus is refreshing to a usually heavy dish. Gorgeous photo. Will make it soon!

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks! You know I just have a little Cannon Powershot but it takes really nice photos. I usually make plain couscous or else just some crusty bread to go with this ... hope you enjoy!!!