Lamb Shank Tagine by Dorin Schuster, Executive Chef | The Chedi Muscat

Lamb Shank Tagine by Dorin Schuster, Executive Chef | The Chedi Muscat
Ingredients - Serves 6 Portion
  • 6 pcs Lamb shanks (salt & to season)
  • 3 gr Ras El Hanout (to season the shanks)
  • 50 ml Olive oil
  • 150 gr Carrot (roughly diced)
  • 150 gr Leek (roughly diced)
  • 100 gr Onion (roughly diced)
  • 50 gr Garlic (cloves)
  • 200 gr Fresh tomatoes
  • 5 gr Fresh turmeric
  • 25 gr Fresh ginger
  • 1 gr Sumac
  • 2 gr Cardamom
  • 5 gr Coriander seeds
  • 2 l Lamb or chicken stock
  • 2 gr Saffron
  • 50 ml Rosewater
  • 1 pc Cinnamon stick
  • 1 Lemon (juice)
  • 1 pcs Omani dried lime
  • 100 gr Dried apricots
  • 100 gr Premium dates
  • 100 gr Prunes
  • 50 ml Pomegranate molasses
  • ½ bunch Coriander
  • 50 gr Pine nuts
  • And Couscous
Method
  1. Season the lamb shanks with salt and Ras al Hanout. 
  2. Heat the olive oil and roast the shanks from all sides.
  3. Once the lamb shanks are golden brown remove them. Add the vegetables, then place the seasoned shanks back and add all the remaining ingredients except the dried fruit.
  4. Place in the oven and braise for about 2.5 hours at 200°C. After one hour add the dried fruit and dates. When the lamb shanks are starting to fall off the bone, remove them.
  5. Finish the sauce with pomegranate molasses, lemon juice, fresh coriander and roasted pine nuts.
  6. Serve with couscous.

 

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