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
salt and pepper
yellow onion - chopped
cloves garlic, minced
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)
dry red wine
low salt chicken broth
sweet smoked paprika
In This Recipe
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.
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect