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Lamb shanks tagine

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsSelenium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 small lamb shanks

  2. 4 tablespoons Herbie's Spices Tagine Mix

  3. 2 tablespoons oil

  4. 2 parsnips, peeled and cubed

  5. 4 carrots, chopped

  6. 3 onions, chopped finely

  7. 6 prunes

  8. 3-4 black peppercorns, crushed

  9. 2 tablespoons garlic puree

  10. 2 tablespoons tomato paste

  11. 400g can peeled tomatoes

  12. 4 cups (1 litre) water

  13. 2 cups (500ml) orange juice

  14. Tagine Mix

  15. 5 teaspoons mild paprika

  16. 2 1/2 teaspoons coriander seed

  17. 1 teaspoon cassia bark

  18. 1 teaspoon medium heat chilli

  19. teaspoon allspice

  20. teaspoon each of cloves and green cardamom seed

Instructions Jump to Ingredients ↑

  1. Coat shanks with 3 tablespoons of spice mixture and seal lightly in hot oil.

  2. Place in a large ovenproof pot or tagine, add vegetables, prunes, remaining spice mixture and liquids.

  3. Cover with lid or foil and gently bake for 1½ - 2 hours in a moderate oven, or until meat is very tender. Add salt to taste.

  4. Serve with couscous or with cooked potato cubes and cauliflower florets quickly fried together in olive oil with whole cumin seeds and mustard seeds.

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