Tajine of lamb shanks

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 18
Servings 1


Serving Change
  • 60
    sunflower oil
  • 16
    lamb shanks, trimmed of excess fat
  • 4
    onions, peeled and sliced
  • 2
    bunches of fresh coriander, washed
  • 2
    ground coriander
  • 2
    ground cumin
  • 2
    red chillies
  • 10
    piece of ginger, peeled and chopped
  • 15
  • a pinch of saffron
  • 2
    cinnamon sticks
  • 125
    vegetable oil
  • 65
  • 3
    cloves garlic, peeled and sliced
  • 250
    white wine
  • 30
    pitted prunes, soaked in tea overnight
  • 3
    preserved limes, cut into small pieces
  • fresh coriander, to garnish


1. Heat oil in a saucepan and sauté lamb shanks until brown. Transfer to an ovenproof dish.. 2. Sauté onions in oil until they start to caramelise. 3. Place fresh and ground coriander, cumin, chillies, ginger, turmeric, saffron, cinnamon sticks, oil and honey in a food processor and process into a purée. 4. Add purée to cooked onions and continue to sauté. 5. Add garlic and cook until mixture begins to stick to the bottom of the pan. 6. Add wine, stir well, and pour mixture over shanks. Cover with foil and bake in a preheated oven at 190 ºC for 1 hour. Test with a skewer after 40 minutes to see if the shanks are cooked. 7. Remove shanks from sauce and cover with foil to keep warm. 8. Skim fat from sauce and reduce liquid until it has thickened. 9. Add the prunes, a little of the soaking liquid and the preserved limes. 10. Pour the sauce over the shanks, garnish with coriander and serve with couscous.

Read more on: bake  |  lamb


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