3 hrs 45 mins
I found this elsewhere (twice) and it looks as though you're better to cook the shanks the day before you plan to eat, refrigerating them and the stock to make removing the fat easier. It looks a bit fiddly, but I love shanks, so I'm going to try it soon. I can only guess at prep time, and haven't included any refrigeration in that! I have posted a recipe for a simple Ras el hanout mix (although I got mine for Christmas;-)).
My Private Note
Units: US | Metric
- 1 1/2 kg lamb shanks, sawn into 2 . 5 cm pieces
- 3 medium onions, grated
- 1 tablespoon ras el hanout spice mix, more to taste
- salt & freshly ground black pepper
- 1 tablespoon butter
- 1 pinch saffron (about 12 threads)
- 1 cinnamon stick
- 1Shanks: Coat lamb with grated onion, ras el hanout and salt and pepper.
- 2Refrigerate for at least 30 minutes or up to 2 hours.
- 3Melt 1 tablespoon of butter in a heavy based pan.
- 4Add the meat and brown on all sides.
- 5Add the saffron, cinnamon stick and enough water to just cover the meat; bring to a boil, then reduce heat and simmer, covered, for 1 1/2 hours.
- 6Allow to cool a little, then remove the shanks.
- 7Reserve the liquid, skimming the fat, or allow to cool over night in the fridge then remove the fat.
- 8Remove the meat from the bones in as large pieces as possible, discarding fat, gristle and bones.
- 9Season with additional salt and pepper, then refrigerate meat.
- 10Sauce: In a medium pan, heat the butter and oil, add the sliced onions, and sprinkle with the sugar and more salt and pepper to taste.
- 11Cook over medium-high heat for 15 minutes, tossing or stirring only when brown.
- 12Turn the heat to low and cook until onions are soft and brown, about 20 minutes more.
- 13Add tomatoes and cooking liquid from the lamb and bring to a boil.
- 14Add the chickpeas and pumpkin or squash then return the lamb to the pan.
- 15Simmer covered for 15 minutes, remove the lid and simmer until thick-a further 15-20 minutes.
- 16Serve immediately with pita bread or lavash, and harissa sauce if you wish.
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Nutritional Facts for Lamb Tagine With Prunes
Serving Size: 1 (722 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1128.1
- Calories from Fat 474
- Total Fat 52.6 g
- Saturated Fat 21.8 g
- Cholesterol 347.6 mg
- Sodium 457.1 mg
- Total Carbohydrate 56.5 g
- Dietary Fiber 7.5 g
- Sugars 21.9 g
- Protein 105.0 g
The following items or measurements are not included:
ras el hanout spice mix