Lamb Shank Tagine
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Recipe Provided By
Chef Adam HegstedServings
6
Ingredients
- 20 pounds (about 6 shanks) American Lamb foreshanks
- Sugar, salt and fresh ground pepper, as needed
- Seasoned rice flour, as needed
- 1/2 cup canola oil
- 1 pound onion, rough chopped
- 1/2 pound celery, rough chopped
- 1/2 cup garlic, smashed
- 2 quarts red wine
- 2 quarts stock
- 2 cups olives
- 2 cups raisins
- 1 cup barberries
- 1 cup sugar
- 1 cup preserved lemon, chopped
- 4 bay leaves
- 4 parsley stems
- 2 sprigs thyme
To serve:
- 8 ounces steamed couscous
- 12 to 18 ounces American Lamb shank, braised with sauce
- 1/2 ounce barberries
- 1/2 ounce preserved lemon, minced
- 1/2 ounce garlic confit
- 1/2 ounce Kalamata olives, sliced
- 1/2 ounce cilantro, chopped
- 1/4 ounce olive oil
Directions
Sprinkle shanks with sugar, salt and pepper on all sides; refrigerate for 6 hours. Dredge lamb in seasoned flour; shake off excess. Turn a large brazier or tile skillet to high heat; add oil. Place floured shanks in skillet; sear until dark golden brown. Remove shanks; turn down heat and add onions, celery and garlic. Cook until translucent.
Add wine and stock; return shanks to pan. Add olives, raisins, barberries, sugar, lemon, bay leaves, parsley and thyme; bring to a simmer. Cover; let simmer for 3 hours until fork tender.
When finished, remove shanks; cool separately. Strain sauce, cool and reserve. Use braising liquid to reheat shank and for plating.
To serve, place couscous in tagine; top with heated braised lamb shank and sauce. Garnish with barberries, lemon, garlic, olives, cilantro and oil.
