Description
A delightful recipe for Lamb Shank Tagine with Prunes & Almonds, perfect for a hearty meal.
Ingredients
Scale
- 2 lamb shanks (about 1.5 pounds each)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup chicken or beef broth
- 1 cup pitted prunes, chopped
- 1/2 cup slivered almonds, toasted
- 1 can (14.5 ounces) diced tomatoes, undrained
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Preheat your oven to 325°F (163°C).
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides in the hot oil. Remove the shanks and set aside.
- In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the cumin, coriander, cinnamon, ginger, and cayenne pepper (if using) to the pot. Stir well to combine and cook for 1-2 minutes to toast the spices.
- Pour in the broth, diced tomatoes (with their juice), and chopped prunes. Stir to combine, then return the lamb shanks to the pot, ensuring they are submerged in the liquid.
- Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the lamb is tender and falling off the bone.
- About 10 minutes before serving, stir in the toasted almonds. Taste and adjust seasoning with salt and pepper if needed.
- Serve the tagine hot, garnished with fresh cilantro or parsley over a bed of couscous or rice.
Notes
- For a spicier kick, add a chopped jalapeño or a pinch of red pepper flakes.
- You can substitute the prunes with dried apricots or figs for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 2 to 2.5 hours
- Category: Main Course
- Method: Braising
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 15g
- Sodium: varies
- Fat: 30g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: varies
- Protein: 40g
- Cholesterol: varies
Keywords: Lamb Shank Tagine with Prunes & Almonds, Moroccan recipe, hearty meal