Name: Authentic Moroccan Lamb Shank Tagine (Tangia)
Prep time: 10 min
Cook time: 4 h
Total time: 4 h
Cuisine: Moroccan
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; Moroccan bread or couscous(optional)

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

Units Scale

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
Moroccan bread or couscous(optional)

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Instructions

Prep the oven to 275 degrees F / 135 degrees C. Start by preheating your oven to 275 degrees. Arrange the lamb in the base of the tagine.
Prep the marinade. In a small bowl combine the minced garlic, lemon, spices, oil, ghee and water. Mix well and pour the mixture over the lamb.
Bake until for 2 hours, or until lamb is fully cooked. Cover the tagine and bake in the oven for 2 hours or until the lamb reaches an internal temperature of 145 degrees.
Serve. Enjoy 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).