One-Pot Wonders

Rockin' The Casbah Lamb Shanks

Name: Rockin' The Casbah Lamb Shanks
Yield: Serves 2
Ingredients: 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

by: aargersi

January 11, 2010

0 Ratings

Serves 2

Jump to Recipe

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

What You'll Need

Ingredients

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

Directions

salt and pepper the lamb shanks
heat the oil to medium high in your tagine. Brown the shanks on all sides, them remove.
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.
Put the shanks back in along with any juices on the plate.
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.
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!
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
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.

Tags:

Contest Entries

See what other Food52ers are saying.

ihaventpoisonedyouyet
Indian Globetrotter
dymnyno
Abra Bennett
Aliwaks

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

Popular on Food52

12 Reviews

ihaventpoisonedyouyet July 6, 2016

This is in regular rotation in our house. Easy to make and it lets me use my tagine which is just the best ever cooking vessel. I generally follow the recipe as written, but I had to stretch it recently so in addition to doubling up on the ingredients I also added some roasted cauliflower towards the end of the cooking process and went heavier on the spices. Don't know how others feel, but I think a side dish like "It's Maaaaa-gic" Moroccan carrots goes extremely well with this dish. One of these days I will go the extra mile and prepare the oranges and tomatoes, but have ad libbed thus far with orange zest and canned tomatoes. Nice with couscous and pine nuts.

aargersi July 6, 2016

I am so pleased that you like it and I think your user name is HILARIOUS!!!!

Indian G. September 1, 2010

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.

dymnyno March 24, 2010

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!

aargersi March 26, 2010

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

Abra B. March 22, 2010

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

aargersi March 26, 2010

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

Aliwaks March 22, 2010

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

aargersi March 22, 2010

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

dymnyno March 9, 2010

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

dymnyno January 12, 2010

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

aargersi January 12, 2010

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!!!