Lamb Shank, Pumpkin, and Almond Tagine
Featuring: Bourbon Balsamic. and Sweet Basil EVOO
Ingredients:
-
2 tsp Sweet Basil EVOO
- 2 tsp Bourbon Balsamic Vinegar
-
4 Lamb Shanks
-
2 tsp ground cumin
-
2 tsp ground coriander
-
2 tsp sweet paprika
-
1 tsp ground ginger
-
2 cinnamon sticks or quills
-
2 red onions, cut into wedges
-
4 cups (1L) chicken stock
-
1 can chickpeas, rinsed, drained
-
1 butternut pumpkin, peeled, seeded, cut into 3cm pieces
-
1 tbsp honey
-
1/2 cup (80g) toasted natural almonds, coarsely chopped
-
Coriander leaves, to serve
-
Cooked couscous, to serve
Instructions:
Preheat oven to 300 degrees. Heat the Olive oil in a large casserole dish over medium heat. Add half the lamb shanks and cook, turning, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining lamb.
Add cumin, ground coriander, paprika, ginger and cinnamon to the dish. Cook, stirring, for 1 min or until fragrant. Return lamb to dish with onion and stock. Bring to the boil. Bake, covered, for 1¾ hours or until the lamb is falling off the bone.
Add Bourbon Balsamic, chickpeas, pumpkin and honey to the dish. Cook for a further 15 mins or until pumpkin is tender.
Divide tagine among serving bowls. Sprinkle with almonds and coriander leaves. Serve with couscous.