From the Salivate! kitchen

Lamb Tajine

Lamb Tajine

The story behind the dish

Tajines are rich in spice and decadent flavours. This one with lamb shanks is simply divine.

The recipe

Lamb Tajine

Prep time
15 minutes
Cook time
1 ¾ hours
Total time
2 hours

Ingredients

  • 1 tbsp of Salivate! Ras el Hanout Spice blend
  • 1 tsp saffron thread
  • 1 cup extra virgin olive oil
  • 1 tsp salt
  • 8 French trimmed baby lamb shanks (about 330 g each)
  • 2 litres chicken stock, or water
  • 250 g sultanas
  • 4 onions, halved, thinly sliced
  • 1 tbsp honey
  • 2 tbsp sugar
  • 100 g blanched almonds, roasted

Method

  1. Combine the ras el hanout, saffron and 2 tbsp olive oil and salt in a large bowl. Add the shanks and toss to coat. Set aside to marinate for 30 minutes.
  2. Heat a large saucepan over medium heat. Add the remaining olive oil, shanks and the marinade, and in batches, brown the shanks all over (this should take about 5 minutes per batch).
  3. Place all the shanks back into the saucepan and just cover with chicken stock or water. Place over high heat, bring to a simmer, then reduce heat to low, cover and simmer gently for 1 ½ hrs, or until the shanks are tender.
  4. Soak the sultanas in cold water for 2 minutes. Drain and dry on paper towel.
  5. Remove the shanks from the saucepan and set aside.
  6. Add the onion to the cooking liquid, and simmer for 5 minutes. Reduce heat to low, add the sultanas, and simmer for 15 minutes. Add the honey and sugar, and cook, uncovered, for 5 minutes to reduce the sauce.
  7. Return the shanks to the pan and cook for a further 10 minutes. Stir in the cinnamon, and remove from heat.
  8. To serve, arrange the shanks on a large serving plate. Cover with sauce and sprinkle with almonds.