Herbies Spices Recipes
Lamb Shank Tagine
Description
Ingredients
At a glance
Red Meat
Serves
4
8 small lamb shanks
4 tablespoons Herbie’s Spices Tagine Spice Blend
4 parsnips cut into 3cm cubes
6 carrots cut into 3cm cubes
2 long red chillies, sliced
2 red onions (in 1/8ths)
2 teaspoons crushed garlic
1 lemon cut into 3cm cubes
1 cup firm green olives
3 x 400g can chopped tomatoes
200mL water or brown stock
Methods/steps
-
Coat shanks in 2 tablespoons tagine mix and roast 45 minutes at 200ºC, turning once.
-
Brown parsnips, chillies, carrots, onion and garlic in large pan, add remaining tagine mix, lemon, olives & tomatoes. Bring to a gentle boil and cook 5 minutes.
-
Drain fat from roasting tray and cover shanks with sauce. Add water or stock, cover and cook at 180ºC for 2-3 hours, until meat falls from bone.
-
Turn shanks during cooking and add more water if looking dry. Serve with cous cous.
Additional Tips
If you're lucky, there will be left-overs for lunch the next day. If you like your food with some extra heat, make up a Harissa paste to serve on the side.
Reviews
