Rate this recipe

Lamb Shank & Apricot Tagine

Lamb Shank & Apricot Tagine

BY

Meltingly tender lamb, slow-cooked to perfection. Apricots add bursts of sweetness in this warming winter dish.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 4:0 hours
Crush Mag Online Crush Mag Online

4 lamb shanks
NOMU Sea Salt & NOMU Black Pepper
2 Tbsp (30 ml) sunflower oil
1 onion, finely chopped
2 sticks celery, finely chopped
1 carrot, peeled and diced
1 cinnamon stick
2 bay leaves
2 x 400 g, tinned cherry tomatoes
4 tsp (20 ml) tomato paste
1 C (250 ml) Rosé wine
2 Tbsp (30 ml) NOMU Lamb Fond stirred into 2 C
(500 ml) hot water
250 g dried apricots

Preheat the oven 150 °C.

Season the lamb shanks with NOMU Sea Salt & NOMU Black Pepper. Heat the oil in a large ovenproof casserole dish or saucepan, over medium heat. Brown the lamb shanks on all sides and remove from the saucepan. Add the onion, celery and carrots and sauté for 5 minutes or until soft and cooked through.

Add the bay leaves, tomato paste, tinned tomatoes, wine and prepared lamb fond. Bring to a gentle simmer and transfer the casserole or saucepan to the oven. Cook for three hours, add the apricots and cook for a further hour. Remove from the oven, season to taste and serve with spiced couscous.