Description
This Moroccan Lamb Shank Tagine originated in my father’s hometown of Marrakech and is packed with flavors of garlic, preserved lemon and lamb. You will love the sauce this dish provides served with a fresh baguette or over a bed of couscous.
Ingredients
2 lb lamb shank, cut into 3–4 inch cubes
5 cloves garlic, minced
1 preserved lemon, diced with seeds removed
3 tsp cumin
1 tsp saffron (use twice the turmeric if you can’t find saffron)
2 tsp turmeric
1 tsp salt
1 tbsp olive oil
1 tbsp ghee (use twice the olive oil if you can’t find ghee)
1 tbsp water
Instructions
Preheat your oven to 275 degrees F / 135 degrees C.
Arrange the lamb in the base of the tagine.
In a small bowl combine the minced garlic, preserved lemon, cumin, saffron, turmeric, salt, olive oil, ghee, and water. Mix well.
Pour the marinade mixture over the lamb.
Cover the tagine and bake in the oven for 2 hours or until the lamb reaches an internal temperature of 145 degrees F.
Serve with Moroccan bread or your favorite kind of bread to soak up the sauce, or over freshly cooked couscous with a sprinkle of minced parsley (optional).
Notes
Recipe tested and perfected for best results. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Dessert
- Cuisine: Moroccan