Lamb Shank Tagine

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A traditional tagine is not a necessity - a heavy-based, cast-iron casserole dish is perfect for cooking this fragrant North African classic.

The ingredient of Lamb Shank Tagine

• 1 tablespoon olive oil
• 2 brown onions coarsely chopped
• 2 garlic cloves crushed
• 1 tablespoon ground ginger
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 4 lamb shanks
• 4 cups 1l massel beef stock
• 400g can chopped tomatoes
• 1 2 cup 80g pitted kalamata olives
• 150g fresh dates
• couscous to serve
• preserved lemons to serve

The Instruction of lamb shank tagine

• preheat oven to 150u00b0c heat the oil in a large flameproof casserole dish over high heat add the onion and garlic and cook stirring for 5 minutes or until onion is soft add the ginger cumin and paprika and cook for 1 minute or until aromatic add the lamb beef stock and tomatoes and bring to the boil remove from heat
• cover and bake for 2 hours or until lamb is very tender and falling off the bone add the olives and dates and set aside covered for 5 minutes or until heated through
• prepare couscous according to packet instructions serve tagine with couscous and preserved lemons see related recipe if desired

Nutritions of Lamb Shank Tagine

calories: 399 13 calories
calories: 18 grams fat
calories: 5 grams saturated fat
calories: 24 grams carbohydrates
calories: 19 grams sugar
calories: n a
calories: 33 grams protein
calories: 94 milligrams cholesterol
calories: 1263 17 milligrams sodium
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calories: nutritioninformation