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Restaurants›Moltaqa Moroccan Restaurant›Lamb Shank Tagine — Lemon & Saffron Recipe

Lamb Shank Tagine — Lemon & Saffron Recipe

Name: Moltaqa Moroccan Restaurants Lamb Shank Tagine — Lemon & Saffron Recipe
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 4 pieces lamb shanks (bone-in); 3 tbs olive oil; 120 ml dry white wine; 750 ml low-sodium chicken or lamb stock; 1 pieces preserved lemon (rind only), rinsed and thinly sliced; 1 tsp saffron threads; 2 tbs hot water (for saffron bloom); 1 pieces yellow onion, medium, thinly sliced; 4 cloves garlic cloves, minced; 2 pieces carrots, cut into 2–3 cm chunks; 2 tbs tomato paste; 1 pieces tomato, ripe, chopped (or 100 ml canned crushed tomato); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground ginger; 1 tsp smoked paprika; 0.5 tsp ground cinnamon; 0.5 tsp ground black pepper; 2 tsp sea salt; 0.5 cups fresh cilantro (coriander), roughly chopped; 0.25 cups fresh flat-leaf parsley, roughly chopped; 0.5 cups toasted almond flakes or blanched almonds, toasted; 0.5 tsp lemon zest (from 1/2 lemon) or extra preserved lemon slices

Inspired by Moltaqa Moroccan Restaurant

Time2h 50m

Serves4

Fall-apart tender lamb shank braised with preserved lemon, saffron, and aromatic spices — bright, savoury, beautifully perfumed

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Ingredients

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Lamb & braising liquids

4 pieces lamb shanks (bone-in)

3 tbs olive oil

1/2 cup (120 ml) dry white wine

3.17 cup (750 ml) low-sodium chicken or lamb stock

1 pieces preserved lemon (rind only), rinsed and thinly sliced

1 tsp saffron threads

2 tbs hot water (for saffron bloom)

Aromatics & vegetables

1 pieces yellow onion, medium, thinly sliced

4 cloves Garlic cloves, minced

2 pieces carrots, cut into 2–3 cm chunks

2 tbs tomato paste

1 pieces tomato, ripe, chopped (or 100 ml canned crushed tomato)

Spices & seasonings

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground ginger

1 tsp Smoked paprika

1/2 tsp Ground cinnamon

1/2 tsp ground black pepper

2 tsp sea salt

Finish & garnish

1/2 cups fresh cilantro (coriander), roughly chopped

1/4 cups fresh flat-leaf parsley, roughly chopped

1/2 cups toasted almond flakes or blanched almonds, toasted

1/2 tsp lemon zest (from 1/2 lemon) or extra preserved lemon slices

Method

Preparation

Preheat and saffron bloom

Preheat oven to 160°C (320°F). Place saffron threads in a small bowl and pour 2 tablespoons hot water over them; set aside to bloom for 10–15 minutes.

Pat the lamb shanks dry with paper towels. Season all over with 1 1/2 teaspoons of the sea salt and 1/4 teaspoon ground black pepper; allow to sit at room temperature while you prepare other ingredients (15 minutes).

Browning the lamb & aromatics

Heat a heavy ovenproof casserole or tagine (4–5 L) over medium-high heat. Add 2 tablespoons olive oil. When oil is shimmering, brown the shanks in batches so they do not crowd the pan: 5–6 minutes per batch, turning so all surfaces get deep golden color. Transfer browned shanks to a plate.

Reduce heat to medium. Add remaining 1 tablespoon olive oil. Add sliced onion and a pinch of salt; cook, stirring occasionally, until softened and beginning to caramelize, about 7–9 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Stir in tomato paste and cook 2 minutes to deepen flavor. Add chopped tomato (or 100 ml crushed tomato) and cook another 2–3 minutes to loosen the pan browning.

Spices & deglazing

Add ground cumin, ground coriander, ground ginger, smoked paprika, and ground cinnamon to the pan. Cook, stirring, for 1 minute to bloom the spices.

Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Allow wine to reduce by about half, 2–3 minutes.

Braising

Return lamb shanks to the pot and nestle them among the aromatics. Add carrots and the remaining 1/2 teaspoon sea salt (adjust later). Pour in the stock and the saffron with its soaking liquid, then add the sliced preserved lemon rinds. The liquid should come about two-thirds up the shanks; add a little extra hot water if needed.

Bring to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid (or cover tagine) and transfer to the preheated oven. Braise until the lamb is fall-apart tender and pulls away from the bone easily, about 2 to 2 1/2 hours.

Check at 1 hour 15 minutes: if liquid is rapidly simmering or the top looks dry, baste the shanks with some braising liquid. If after 2 hours the meat is not yet tender, continue cooking checking every 20–30 minutes.

Finishing the sauce

When the shanks are tender, transfer them to a plate and tent loosely with foil to keep warm. Place the pot over medium heat on the stovetop. Skim any excess fat from the surface with a spoon.

Simmer the braising liquid uncovered for 8–12 minutes until slightly reduced and glossy. Taste and adjust seasoning with remaining sea salt and black pepper as needed. If you prefer a thicker sauce, stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer 1–2 minutes until thickened (optional).

Return the shanks to the pot to warm through for 2–3 minutes and spoon sauce over them.

Garnish & serve

Transfer lamb shanks to a large serving dish. Scatter chopped cilantro and parsley over the meat. Sprinkle toasted almonds and finish with a little lemon zest or extra preserved lemon slices for brightness.

Serve hot with couscous, smashed roasted potatoes, or flatbread and spoon extra sauce over the serving. Offer additional preserved lemon on the side for guests who want more citrus punch.