Lamb Shank Tagine Recipe

Posted on

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb shank tagine Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Lamb shank tagine.

A traditional tagine is not a necessity – a heavy-based, cast-iron casserole dish is perfect for cooking this fragrant North African classic.

To Prep 0:05
To Cook 2:15
INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 tablespoon olive oil
2 brown onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon ground ginger
2 teaspoons ground cumin
2 teaspoons sweet paprika
4 lamb shanks
4 cups (1L) beef stock
400g can chopped tomatoes
1/2 cup (80g) pitted kalamata olives
150g fresh dates
Couscous, to serve
Preserved lemons, to serve

Method

Step 1
Preheat panggangan to 150°C. Heat the oil in a large flameproof casserole dish over high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the ginger, cumin and paprika and cook for 1 minute or until aromatic. Add the lamb, beef stock and tomatoes and bring to the boil. Remove from heat.

Step 2
Cover and bake for 2 hours or until lamb is very tender and falling off the bone. Add the olives and dates and set aside, covered, for 5 minutes or until heated through.

Step 3
Prepare couscous according to packet instructions. Serve tagine with couscous and preserved lemons (see related recipe), if desired.

Nutrition

Energy 1670kJ
Fat saturated 5.00g
Fat Total 18.00g
Carbohydrate sugars 19.00g
Carbohydrate Total 24.00g
Dietary Fibre 6.00g
Protein 33.00g
Cholesterol 94.00mg
Sodium 1263.17mg

All nutrition values are per serve.

Notebook: – June 2008 , Page 28
Recipe by Sarah Hobbs

Photography by Steve Brown

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *