Lamb Shank Tagine
Marinade:
½ cup olive oil
2 tsp salt
2 Tbsp sweet paprika
2 Tbsp turmeric
1 tsp cumin
1 Tbsp fresh ginger, grated or ginger
powder
8 cloves garlic, grated
1 cup chopped cilantro
Tagine:
3-4 lamb shanks
¼ cup olive oil
1 large onion, grated
½ cup golden raisins, divided
½ cup whole pitted prunes
½ cup whole dried apricots
2 cinnamon sticks
1 Tbsp turmeric
1 Tbsp cinnamon powder
1 big pinch saffron
2 fennel bulbs, cut into 4 wedges
½ cup red wine
¼ cup cilantro
Cilantro, pomegranate arils and skinless
almonds for garnish
In a large bowl, combine ½ cup oil, salt, paprika, turmeric, cumin, ginger, garlic and cilantro.
Add the lamb shanks and coat all sides in marinade. Let sit for one hour.
In a tagine or Dutch oven, warm ¼ cup oil over medium heat.
Sauté grated onion for 5 minutes, then add half the raisins, prunes, apricots and cinnamon sticks.
Add the turmeric and stir well. Cover the pot and cook for 5 minutes Add half of the quartered fennel, and the lamb shanks on top, sprinkle the cinnamon and saffron, add the rest of the fennel quarters in between and on top of the lamb.
Add wine
Add reserved raisins
Cover and simmer for 2-3 hours depending on your pot. If juices dry up, add water, simmer until lamb is tender and falling off the bone.
Top with cilantro
Optional toppings — pomegranate arils toasted or fried whole peeled almonds
