Recipe of the Week: Lamb Shank Tagine

Adapted from my book, Cooking Meat, this recipe for a North African tagine of lamb will warm your kitchen and bellies on these cooler nights.

A tagine is a cone-shaped cooking vessel traditionally used in Moroccan cooking. You don’t need a tagine to make this dish—a Dutch oven will do the trick—but the flavor of the broth will be more intense if you do. Tagines are traditionally made from ceramic or unglazed clay and placed directly over a fire, so if you’re using one, cook directly over a gas flame or on a charcoal grill. (The tagine could crack if placed on a heated electric or ceramic-topped element, but to prevent this you can use a heat diffuser, which are widely available online). Serve with steamed couscous and plenty of flatbread to mop up the delicious juices at the bottom of the pot.

Serves 2

1½ tsp harissa paste

1 Tbsp olive oil

3 tsp salt (divided)

2 lamb shanks, about 12 oz each

1½ tsp pepper

½ tsp ground cumin

½ tsp ground coriander

¼ tsp ground ginger

¼ tsp ground cinnamon

½ tsp smoked or regular paprika

2 shallots, sliced into ¼-inch-thick rings

3 garlic cloves, chopped

1 small carrot, quartered lengthwise, and cut in 2-inch lengths

1 medium potato, peeled and cut in ½-inch wedges

1 celery stalk, cut in 2-inch lengths

¼ bulb fennel, cut in ½-inch wedges

10 black olives, pitted or whole

6 dried apricots

1 preserved lemon, peel only

3 bay leaves (dried are fine)

2½–3 cups Chicken Stock

1. In a medium bowl, mix together the harissa, oil, and 1½ tsp of the salt to form a paste. Using your hands, rub the paste all over the shanks, cover, and refrigerate for 2-3 hours.
2. If you don’t have a gas stove, preheat the oven to 350°F. In a small bowl, mix together the remaining 1½ tsp salt, the pepper, cumin, coriander, ginger, cinnamon, and paprika.
3. Line the base of your tagine or Dutch oven with the shallots. Sprinkle the garlic over the top, and then place the lamb shanks on top of the shallots, crossing one on top of the other. Sprinkle half of the spice mix over the meat and shallots.
4. Arrange the vegetables over the lamb in a pyramid. Sprinkle the vegetables with the rest of the spice mix.
5. Scatter the olives, apricots, preserved lemon skin, and bay leaves around the vegetables. Pour 2½ cups of the stock into the base of the tagine or Dutch oven (don’t pour it over the vegetables and meat).
6. To cook on a gas stovetop, cover the tagine (or Dutch oven) and place over very low heat. Bring the liquid to a simmer and cook for 2 hours. (If you’re using the oven, cover the Dutch oven with a tight-fitting lid, bring to a simmer over medium heat, then transfer to the oven until the meat is tender, about 2 hours) After 2 hours, check the tagine. If the liquid has reduced to a sauce consistency, add another ½ cup of stock and cook until the meat pulls away from the bone, about 1 hour.
7. Remove the tagine from the heat and allow it to cool for 20 minutes. Bring the dish to the table and remove the lid in front of your guests for a “wow” effect.