Lamb Shank Tajine
- 2 pounds lamb shank, cut into pieces
- 1 large onion, chopped
- 1/2 cup olive oil
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground ginger
- Small amount saffron threads, crumbled
- 1/4 teaspoon turmeric
- 3 sticks cinnamon
- 1 small bunch fresh cilantro, wrapped together in bouquet
- 1/2 cup prunes
- 1 teaspoon ground cinnamon
- 5 tablespoons sugar
- 1 teaspoon orange blossom water
- 1 cup fried almonds
- 1 tablespoon sesame seeds
Put the lamb into a tajine or large pot and add the onions, olive oil, white pepper, ginger, salt, saffron threads, turmeric and cinnamon. Brown the meat for a few minutes over medium heat. Add 3 or 4 cups water and the small bouquet of cilantro. Cover and simmer the meat over medium heat until the meat is very tender, about 1 hour. If necessary, add a small amount of water during cooking to prevent the meat from scorching. When the meat has cooked, uncover the pot and continue cooking off the liquid until mostly oils and onions remain with the meat.
Put the prunes in a small pot and add enough water to almost cover, about 2 cups. Simmer over medium heat. Add the ground cinnamon, sugar and orange blossom water. Simmer, partially covered, until the prunes are quite tender and sitting in very thick syrup.
To serve, put the meat on a large serving platter, or if you've cooked in a tajine, use that as the serving dish. Spoon the prunes and syrup on top of the meat and garnish with the fried almonds and sesame seeds.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Moroccan Bites, San Antonio, TX.
Recipe courtesy of Mario Batali
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Bobby Flay