Tagine of lamb shanks and quinces
The point of a tagine is melting meat and fragrant spices, slowly cooked in a traditionnally pointy dish with a lid so all the flavours remain as deep and intense as possible.
Ingredients list :
Peel the quinces and cut them in quarters. Boil the quinces in the sugar with the cinnamon bark until the flesh is soft. Put aside.
Lamb shank 1 for each guest
Safran a few strands
Raz el hanout (from moroccan stores)
Salt and pepper
Cinnamon 1 Tbsp
Pinch of Cayenne pepper
Coriander and parsley, 1 small bunch
Chop the onions and brown them in a cooking pot with a bit of olive oil. Add the meat and the herbs, cover with the stock (or water with a stock cube) and cover. Put in the oven for 2 hours at 160˚. Tagines are one of the most fragrant dishes and spices need to be generously used there. Make sure you hit the right level – but not too high !
When the meat is ready, serve with the quinces and pour the warm syrup over the lamb and fruit. Sprinkle the chopped coriander and parsley before serving.
This is a festive dish, perfect for the season and I love the fact that each guest gets its own lamb shank : my favorite lamb cut because it is so moist and tasty…
Beautiful golden quinces from the fruit market!