MLA Lamb Shank and Apricot Tagine
- Prep time 10Min
- Cook time 2Hr
- Technique Grill, Broil
- Meat Lamb
- Cut Shank
- Serves 4
Looking for a delicious natural lamb recipe? Try out this simple, yet tasty recipe for Lamb Shank and Apricot Tagine from the experts at Australian Lamb!
Ingredients
Lamb Ingredients:
- 4 Australian lamb shanks
- salt and ground white pepper
- olive oil for cooking
Tagine Ingredients:
- 8 scallions, peeled and sliced
- 2 cloves garlic, crushed
- 2 teaspoons grated fresh ginger
- 2 teaspoons garam masala
- 1 cinnamon stick
- ½ teaspoon smoked paprika
- 4 cups vegetable stock
- ½ teaspoon saffron threads
- 1 cup dried apricots quartered
- juice and zest of 2 lemons
- ½ cup seedless prunes
To Serve:
- couscous
- honey to drizzle
- fresh cilantro leaves
- 3 tablespoons sliced almond
Method
-
Season the lamb shanks with salt and pepper. Heat olive oil in a large heavy based pan, and brown the shanks on all sides. Transfer the sealed shanks to a bowl.
-
Reduce heat and add scallions, garlic, ginger, garam masala, cinnamon stick and smoked paprika to the pot and cook for one minute, until fragrant. Return the lamb shanks and juices to the pan. Add the vegetable stock and saffron. Cover and reduce heat, allow to simmer gently for 1 hour.
-
Add to the pot the prepared apricots, lemon juice and zest and prunes, cover and simmer until the shanks are tender, approximately for 1 hour.
-
Place prepared couscous into bowls and top with lamb. Drizzle a small amount of honey over the lamb, and sprinkle with cilantro leaves and sliced almonds.
