If you believe this recipe is worth having, please consider making a donation toward this web site’s maintenance. Garnish with toasted sesame seeds and lemon zest on the side (more for eye appeal than as something to eat).
Serve hot with couscous or over steamed rice. Remove from the pan and set aside for garnish.ĭiscard the coriander sprigs (if you can find them).
Meanwhile, toast the sesame seeds in a skillet. Cover, reduce heat to low, and simmer for 1 hour, turning the lamb over after 30 minutes.Īdd half the lemon zest (retaining the other half for garnish), cover and simmer for 30 minutes.Īdd the lemon juice, prunes, and honey, cover and simmer for an additional 30 minutes, until the lamb is very tender. Add the minced garlic, give it a stir, and then add the stock, saffron, ginger, cinnamon, pepper, and coriander sprigs. Use a wooden spoon to loosen the fond (all those delicious brown bits) from the bottom of the pan. Transfer the lamb to a plate and set aside.Īdd the onion and cook until tender and translucent, about 5 minutes. Place a heavy-based saucepan/dutch oven over medium-high flame and add the oil and butter. Zest of 1 lemon divided, preferably in long threads (chiffonade)ġ tablespoon sesame seeds toasted Directions: Ingredients:ģ to 4 lamb shanks, about 1½ pounds (680g) eachġ large (12 ounces/340g) yellow onion chopped into large piecesġ cup (237ml) stock (chicken, beef, turkey, vegetable, but not fish) preferably homemadeġ generous pinch saffron threads (or 1/ 8 teaspoon turmeric)Ĥ springs fresh coriander (cilantro), tied together Tagines are often served with couscous, but spooning the stew over cooked rice is an alternative that appeals to me. Vegetables, olives, and/or dried fruit such as prunes can be added.
Viau modified from a Moroccan cookbook.įirst of all, tagine simply means a slow-cooked stew made with meat or poultry and spices.
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