Lamb Shanks: Slow-Cooked To Perfection In A Tagine

Lamb shanks are a delicious and tender cut of meat that can be cooked in a variety of ways, but how long should you cook them in a tagine? The answer depends on the size of your lamb shanks and the temperature of your oven. For larger lamb shanks, you may need to use more liquid and increase the cooking time. As a general rule, lamb shanks should be cooked for about 2-3 hours in a tagine. They are done when the meat is very tender and almost falling off the bone. You can also use a meat thermometer to check the internal temperature, which should reach 160°F for medium doneness.

Browning the lamb shanks

This initial browning step will help to create a flavourful crust on the lamb shanks and will add depth to the overall dish. It is an essential step in creating a delicious lamb tagine.

Preparing the sauce

The sauce for your lamb shanks cooked in a tagine is key to infusing the meat with flavour and keeping it moist and tender. There are a few steps to follow, but the process is relatively simple and the results are well worth it. Here is a guide to preparing the sauce:

Firstly, you will need to gather your ingredients. The exact ingredients may vary depending on the recipe you are following, but typically you will need olive oil, lamb shanks, onions, garlic, ginger, various spices, tomatoes, chicken stock or broth, and a sweet element such as honey, dates or dried fruit. Some recipes also call for almonds, butter, or saffron.

Once you have your ingredients, the first step is to heat the olive oil in your tagine or a large pot. Pat the lamb shanks dry with paper towels and then add them to the pot in batches. Cook the lamb shanks over medium heat for a few minutes on each side until they are browned. Transfer the browned shanks to a plate and set aside.

Next, add the onions to the pot and cook over medium-low heat for a few minutes, stirring occasionally. You may need to add a little more oil at this stage. Then, add the garlic and ginger and cook for a further 30 seconds to one minute.

Now it's time to add the spices. This can include chilli powder or chilli flakes, cumin, turmeric, cardamom, cinnamon, coriander, nutmeg, and paprika. Cook the spices with the onion, garlic, and ginger for about a minute, stirring frequently.

At this point, you can also add tomato paste if your recipe calls for it, and cook for another minute or two. Then, pour in a splash of red wine, if using, and let it boil until reduced to a thick syrup.

The next step is to add the tomatoes and chicken stock or broth to the pot. You can also add the saffron at this stage if you are using it. Bring the mixture to a boil and then place the lamb shanks back into the pot, spooning the sauce and vegetables over the meat. The lamb shanks should be partially submerged in the sauce.

Cover the pot and place it in the oven to bake for several hours. The exact cooking time will depend on your recipe, but it is typically around two to three hours. During this time, the sauce will reduce and thicken, and the lamb will become tender and juicy.

While the lamb is cooking, you can prepare any additional ingredients such as couscous, bulgur wheat, or flatbreads to serve with the dish. You can also toast some slivered almonds to sprinkle over the dish before serving.

Once the lamb is cooked to your desired level of doneness, remove it from the oven and skim off any excess fat from the surface of the sauce. If your recipe includes whole dates or other dried fruit, you can add them to the pot at this stage and simmer for a few minutes to reduce the sauce slightly.

Finally, taste the sauce and adjust the seasoning if needed. You can add salt, pepper, or a squeeze of lemon juice to brighten the flavours. Then, simply pour the sauce over the lamb and serve.

Your lamb shanks cooked in a tagine are now ready to be enjoyed! The sauce should be rich, spicy, and slightly sweet, perfectly complementing the tender lamb.

Oven temperature and cooking time

For a recipe that serves 4-6 people and uses 3 large lamb shanks (about 4.5 pounds), the oven should be heated to 400 degrees. After browning the lamb shanks in a pot, add the cinnamon stick, dried ginger, chopped dates, and water to barely cover the shanks (about 3.5 to 4 cups). Bring to a simmer, cover the pot with a tight-fitting lid, and place it in the oven. Bake for 30 minutes, then turn the heat down to 350 degrees Fahrenheit. Check the sauce and add water if the level of liquid is below the meat. Continue baking for another hour, checking the liquid level occasionally. The lamb is done when it is very tender and almost falling off the bone. The total cooking time in the oven is about 1 hour and 30 minutes.

Another recipe, which serves 6 and uses 6 small frenched lamb shanks (5 to 6 pounds total), preheats the oven to 300 degrees Fahrenheit. After browning the lamb shanks in a pot, add the onions, garlic, ginger, and spices, followed by the tomatoes, chicken stock, brown sugar, lime, salt, pepper, potatoes, butternut squash, and sweet potatoes. Bring to a boil, cover the pot, and bake for 3 hours, until the lamb shanks are very tender.

A third recipe, which serves 4 and uses 4 small lamb shanks (about 300g/10oz each), preheats the oven to 160 degrees Celsius/140 degrees Celsius fan/325 degrees Fahrenheit. After browning the lamb shanks in a casserole dish, add the onion and cook for 5 minutes. Then, add the garlic, ginger, chilli, and spices, followed by the tomatoes, honey, and the lamb shanks. Bring back to a boil, cover, and place in the oven for 45 minutes. After 45 minutes, remove the casserole, turn the lamb, cover, and return to the oven for another 45 minutes. After this time, remove the casserole again, turn the lamb so the bone is sticking upwards, add the dates and chickpeas, and return to the oven for a final 30 minutes, with no lid this time. The total cooking time in the oven is 2 hours.

Finally, a recipe from Food & Wine recommends searing lamb shanks (4 meaty lamb shanks, about 1.25 pounds each) before braising them in the oven at 325 degrees Fahrenheit for about 3 hours, basting occasionally, until the meat is almost falling off the bone.

Choosing a side dish

Lamb shanks cooked in a tagine are often served with couscous, but there are many other side dishes that can complement this dish. Here are some ideas to consider:

Salads

A fresh and vibrant salad can provide a nice contrast to the rich and hearty lamb shanks. A simple tomato salad is a traditional choice, but you could also try a carrot salad or a lentil salad. Salads offer a crunchy texture and a burst of flavour that can enhance the overall dining experience.

Bread

A fresh baguette or some Moroccan bread (khobz) is a great side to mop up the delicious sauce from the tagine. Warm whole wheat pita or Arab flatbread are also traditional accompaniments to this dish.

Roasted Vegetables

Roasted parsnips or wilted mustard greens are a perfect side dish to lamb shanks. They add a different texture and a slightly bitter flavour to the meal. You could also try roasted cauliflower or broccoli.

Rice

Couscous is a type of small pasta made from semolina wheat, but if you're looking for a grain with a little more bite, then rice is a good option. Steamed rice or a flavoured rice dish like pilaf can soak up the sauce from the tagine and provide a filling accompaniment to the lamb shanks.

Fruit

In Morocco, fruit is often served as a form of dessert, and it can also work well as a side dish. Fresh fruit platters or fruit salads are a healthy and colourful addition to the table.

Other Grains

If you're looking for something a little different, you could try quinoa, bulgur wheat, or barley. These grains have a chewy texture and a nutty flavour that can complement the spices in the lamb shank tagine.

Reheating and storing leftovers

Lamb shanks cooked in a tagine can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the tagine in a covered pot on the stove and add a little water as necessary, heating gently until warmed through. Avoid using high heat, as this will dry out the meat.

Leftover lamb shank tagine is also suitable for freezing. Simply shred the meat off the bone, mix it with the sauce, and store it in an airtight container in the freezer. This will keep for up to three months. To reheat, defrost the container in the refrigerator overnight, then warm the tagine gently in a covered pot on the stove, adding a little water if needed.

If you have only a small amount of leftovers, you can also reheat them the next day in the microwave. Place the tagine in a microwave-safe dish, cover, and heat on medium power for two- to three-minute intervals, stirring in between, until warmed through.

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