Imagine a dish so tender, so aromatic, that with just one bite, you'll be whisked away to the vibrant markets of Marrakech. This Lamb Shank Tagine with Persian Couscous is not just a meal - it's a culinary journey that transforms ordinary ingredients into an extraordinary dining experience. Packed with warm spices, fall-apart lamb, and a delightful blend of textures, this recipe promises to elevate your home cooking from mundane to magnificent.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can chickpeas, drained
- 1 tsp cumin
- 1 tsp cinnamon
- 1 cup couscous
- 1/4 cup raisins
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion, mince the garlic, and drain the chickpeas. Measure out the spices, couscous, and raisins, and set them aside.
- In a large, heavy-bottomed pot or tagine, heat a drizzle of olive oil over medium-high heat. Once hot, add the lamb shanks, browning them on all sides for about 5-7 minutes. This step enhances the flavor of the meat.
- Once the lamb shanks are browned, remove them from the pot and set them aside on a plate. In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Stir in the cumin and cinnamon, allowing the spices to toast for about 1 minute. This will help release their essential oils and deepen their flavors.
- Return the lamb shanks to the pot, and pour in the chicken broth. Ensure the shanks are submerged in the liquid. Add the drained chickpeas, and season with salt and pepper to taste.
- Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for about
- 5 to 2 hours. The lamb should become tender and easily pull away from the bone.
- While the lamb is cooking, prepare the Persian couscous. In a separate pot, bring 1 cup of water to a boil. Once boiling, add the couscous and raisins, stirring to combine.
- Remove the pot from heat, cover it, and let it sit for about 5 minutes. After 5 minutes, fluff the couscous with a fork to separate the grains and incorporate the raisins.
- Once the lamb shanks are tender, taste the tagine and adjust the seasoning with additional salt and pepper if needed.
- To serve, place a generous portion of the Persian couscous on each plate, and top it with a lamb shank and some of the tagine sauce. Garnish with fresh herbs if desired.
- Enjoy your Lamb Shank Tagine with Persian Couscous, relishing the rich flavors and tender meat!
Tips
- Choose high-quality, well-marbled lamb shanks for maximum tenderness and flavor.
- Take time to properly brown the lamb shanks - this crucial step develops a rich, deep flavor foundation.
- Cook the tagine on low, slow heat to ensure the meat becomes meltingly tender.
- Toast your spices briefly before adding liquids to enhance their aromatic qualities.
- If possible, use a traditional clay tagine for authentic cooking and presentation.
- Let the dish rest for 10-15 minutes after cooking to allow flavors to fully meld together.
- Don't rush the cooking process - patience is key to achieving that perfect, fall-off-the-bone texture.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 45g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 140mg
