Lamb Shank and Apple Tagine
This dish packs a lot of flavor and says “world traveler” in one bite.
- 6 French-trimmed lamb shanks, lightly salted and peppered
- 1/4 cup plain flour
- 2 tbsp extra virgin olive oil
- 6 shallots, quartered
- 4 garlic cloves, pressed and minced
- ½ Tablespoon fresh ginger, finely grated
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp curry powder
- 4 cups (1 litre) beef or chicken bone broth
- 1 cinnamon stick
- 1 carrot, halved lengthways, thickly sliced
- 4 small potatoes, peeled and quartered
- ½ cup water
- 3 Gala apples, peeled, cored, cut into thick wedges
- ¼ cup chopped fresh parsley, plus a few extra sprigs to garnish
- Orange zest, to garnish
- Place lamb and flour in a snap-lock bag.
- Seal bag and shake to coat.
- Heat oil in a large, heavy-based saucepan or cast-iron skillet over medium-high heat.
- Add lamb shanks. Cook, turning, for 5 minutes or until browned all over.
- Transfer lamb to a plate. Add shallots to pan that the lamb was just cooked in.
- Cook, stirring, for 3 minutes or until softened.
- Reduce heat slightly and add garlic, ginger, and spices. Cook, stirring, for 2 minutes or until fragrant.
- Return lamb to pan with stock and cinnamon stick. Bring to the boil.
- Reduce heat to low. Simmer, covered, for 1 hour 30 minutes.
- Add carrot, potatoes, apple, and 1⁄2 cup water. Simmer, uncovered, for 30 minutes or until lamb is tender.
- After removing from heat, add in chopped parsley.
- Place lamb on serving platter and sprinkle with extra parsley and orange zest.
Pairs well with cooked barley or rice.