Lamb Shank Tagine | #DavidLebovitz

Cooking cuisine of the world is almost as much fun as traveling to those places. The lamb shank tagine recipe comes from David Lebovitz’s My Paris Kitchen. Lamb shank tagine has its origin in Morocco. I have been hearing a lot about Morocco from close friends who has recently visited. Their depictions of the bustling cities, mountainous landscape, vibrant culture and aromatic, spicy food are compelling. Morocco is one of those places on the top of my list of vacation destinations.

First, put spice rub on the lamb shanks. Marinate the lamb shanks with the spices, olive oil, salt and pepper in the fridge overnight. The lamb shanks are coated with a flavorful combination of spices: cumin, coriander, smoked paprika, cinnamon, ginger, turmeric and a hint of cayenne pepper. I use this combination so often that you can find a bottle of these premix in my pantry, broadly labeled as “middle-east blend.” I use the spice blend liberally as a base to flavor vegetables, pulses, and meat. This is one of my secret kitchen hacks! One or two spoonfuls of this spice blend is a quick way to add nuance and complexity to any dish.

Sear the lamb shanks over medium-high heat until they are well browned. Add the aromatics: chopped onion, garlic and bay leaf. Cook until they are soft. Stir in saffron to release the fragrance. Finally, add crushed tomatoes, water (or stock) and honey. Add enough to cover the meat and bring to a boil.

Tagine is the clay cooking pot, as well as a serving vessel, with a conical lid that gives its name to a myriad of dishes. The conical shape makes a uniquely moist, hot cooking environment ideal for stews and roasts. I wish I have one of those pots. Anyhow, the cast iron Dutch oven has to do double duty for the searing and slow roasting the lamb shanks in the oven. It took me about a total of two hours to cook two lamb shanks. I added part of the apricots and raisins midway through. The Dutch oven was bubbling away. It did not take long for the liquid to start thickening. There was hardly the need to uncover the lid to finish the sauce. Should I have added more stock then and cooked the lamb a while longer?

I served the lamb shank tagine over another Moroccan staple: couscous. The best part of the dish is the apricots and raisins. Their sweetness shines through amid the abundance of warm spices and the savory tender lamb. The flavor is extraordinary. Try to think about it. My Moroccan craze wouldn’t be complete without a tall glass of frothy gunpowder tea steeped with fresh sprigs of spearmint. This is more than a meal; it’s an experience.

Lamb shank served on a bed of couscous with apricots and raisins sauce