Lamb shank tagine with figs
This dish is a good one to make ahead of time. Prepare up until the stage where it needs skimming, cool and refrigerate; then heat for the final half hour after adding the figs. The dried figs give a lovely sweet/sour combination with the preserved lemon.
Ingredients
- 2 tbsp olive oil
- 4 lamb shanks
- 2 onions, thickly sliced
- 4 garlic cloves, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- 600ml/20fl oz chicken stock
- large pinch saffron, soaked in warm water
- salt and freshly ground black pepper
- 1 tbsp honey
- 12 dried figs
- 1 tbsp preserved lemon, finely chopped
- 1 tbsp lemon juice
To serve
Method
Heat the olive oil in a large casserole. Add the shanks, two at a time, and brown well on all sides. Remove the shanks from the casserole and add the onions. Fry for several minutes until starting to take on some colour, then add the garlic and spices. Cook for a couple more minutes.
Pour in the chicken stock, saffron and soaking water. Return the shanks to the saucepan and season well with salt and pepper. Bring to the boil, then turn down and cover.
Cook for around two hours, or until the shanks are tender. Remove the shanks from the casserole and skim off the excess fat. Return the shanks to the casserole and add the honey, figs and preserved lemon.
Continue to cook on a medium heat, uncovered, for a further half an hour, to soften the figs and reduce down the volume of liquid. Stir through the lemon juice and taste for seasoning. Add salt and pepper, to taste.
Serve the tagine garnished with parsley and mint leaves.
