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chef david olson Moroccan Lamb Shank Tagine
- Prep time 45Min
- Cook time 3Hr
- Technique Braise, Stew, Grill
- Meat Lamb
- Cut Shank
- Serves 6
The Tagine is the prince of dishes from North Africa; redolent with spices, it's showy, aromatic and delicious with Aussie lamb shanks. Best of all, you can get a lot done (or kick up your heels) during the long, slow cook in the oven.
Ingredients
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4-6 Australian grass-fed lamb shanks, frenched and trimmed
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Olive oil
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Kosher salt and fresh ground pepper, to taste
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3 cups lamb stock
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1 cup dried apricots, chopped
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½ cup golden raisins
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2 medium red onions, thinly sliced
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4-6 cloves garlic, minced
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1 small piece of ginger root, peeled and minced
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2-3 tbsp Ras el Hanout
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1 tsp cumin
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½ tsp cayenne pepper
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1 tbsp tomato paste
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425 g can of peeled and chopped (or diced) tomatoes, drained
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454 g butternut squash, ½"-¾" cubes
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1 tbsp honey
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½ cup cilantro, loosely packed
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2 tbsp unsalted butter
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1 cinnamon stick
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1 cup hazelnuts, roughly chopped
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Kosher salt, to taste
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Mint, to garnish
Orange zest couscous
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2 cups lamb stock (or chicken stock)
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1 tbsp olive oil
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1 tbsp unsalted butter
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1-½ cups couscous
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2 tbsp orange zest
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Kosher salt, to taste
Method
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Either the night before or 4 hours before cooking, season the lamb liberally with olive oil, salt and pepper, and refrigerate.
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In a saucepan over medium-high heat, bring lamb stock to a boil, remove from the heat, and add apricots and raisins. Set aside to cool and steep.
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Remove lamb from refrigerator 1 hour before cooking to bring to room temperature. In a Dutch oven over medium-high heat, warm olive oil and work the lamb shanks in batches to brown on all sides. Remove the lamb from the heat and set aside to rest under a tin foil tent.
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In the same Dutch oven, add the onion and sauté until just golden and fragrant. Add garlic, seasonings, paste and chopped tomatoes, squash, honey, cilantro, stock and steeped fruits, along with browned lamb shanks. Fold all ingredients together until well-combined. Seal with tin foil, then top with a lid before placing inside a 175°C – 200°C oven for 2-2½ hours, or until the lamb is cooked through and fall-from-the-bone tender.
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Meanwhile, prepare couscous and over a separate burner, warm 2 tbsp butter in a sauté pan with a cinnamon stick. Toss chopped hazelnuts into butter, season to taste with salt and sauté until golden. Set aside to cool.
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Over high heat, bring stock, butter and oil to a boil in a heavy-bottomed pot. Stir in couscous, cover tightly with a lid and remove from heat. Fold in orange zest and season to taste. Fluff with a fork and serve warm.
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To plate, spoon orange-zested couscous onto the plate. Top with lamb shank, then spoon aromatics and sauce over the plated shank. Garnish with sautéed hazelnuts and leaves of mint. Serve.
