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Lamb shank and apple tagine
Lamb shank and apple tagine
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Prep Time:
20 minutes
Cook Time:
130 minutes
Total Time:
150 minutes
Impress guests with a savory-sweet slow-cooked lamb and apple tagine.
Ingredients:
  • 6 French-trimmed lamb shanks
  • 62.50 ml plain flour
  • 6 eschalots, quartered
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 litre chicken style liquid stock
  • 1 cinnamon stick
  • 1 carrot, halved lengthways, thickly sliced
  • 1 red capsicum, chopped
  • 1 zucchini, chopped
  • 3 gala apples, peeled, cored, cut into thick wedges
  • 57.20 gm honey
  • 220.00 gm pearl barley, rinsed, drained
  • 82.50 ml roughly chopped fresh coriander, plus extra sprigs to serve
  • Orange zest, to serve
Instructions:
  • In a snap-lock bag, combine lamb and flour. Seal the bag and shake to coat the lamb. Heat oil in a large, heavy-based saucepan over medium-high heat. Add the lamb and cook for 5 minutes, turning occasionally until browned all over. Transfer the lamb to a plate. Add eschalot to the pan and cook for 3 minutes until softened. Stir in garlic, ginger, and spices, and cook for 2 minutes until fragrant.
  • Add the lamb back to the pan along with the stock and cinnamon. Let it come to a boil, then lower the heat and simmer covered for 1 hour and 30 minutes. After that, stir in the carrot, capsicum, zucchini, apple, honey, and 1⁄2 cup of water. Continue to simmer uncovered for 30 minutes until the lamb is tender.
  • While the barley is cooking in a saucepan of boiling water for 30 minutes or until tender, stir in coriander. Drain the barley, then serve the tagine with the cooked barley, and sprinkle with extra coriander and orange zest.

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