Lamb Shanks Tagine With Preserved Lemon

From Memorable Recipes: To Share With Family and Friends by Renee Behnke with Cynthia Nims

This tagine recipe is inspired by one shared with me by John Sundstrom, the chef-owner of Lark restaurant in Seattle. I love his adaptation with the generous dose of pungent, tart lemon flavor to contrast the earthy character of the lamb.

The traditional tagine dish is earthenware with a conical shape that draws condensed steam from cooking back down onto the ingredients for maximum moisture. They are typically not large enough for volume cooking such as this. I cook the lamb shanks in a large roasting pan and serve them over the couscous in a colorful tagine, which makes a striking addition to the table. 

Makes 8 servings

8 (1- to 1¼-pound) lamb shanks
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1/2 cup olive oil
4 carrots, diced
1 large yellow onion, chopped
1 large fennel bulb, trimmed, halved, and sliced
6 cloves garlic, coarsely chopped
1 1/4 cups dry white wine
1 can (14 1/2 ounces) diced tomatoes
2 teaspoons coriander seeds, toasted
1 1/2 teaspoons cumin seeds, toasted
2 teaspoons fennel seeds
1 (2-inch) cinnamon stick
8 small preserved lemons
1 1/2 cups pitted green olives
5 cups chicken stock or top-quality chicken broth
6 tablespoons freshly squeezed lemon juice
1 cup plain yogurt
2 to 3 tablespoons harissa
1/4 cup chopped fresh cilantro

1. Preheat the oven to 325°F.
2. Season the lamb shanks with 1 teaspoon of the salt and the pepper, then coat with the flour, patting to remove the excess. Heat the oil in a large heavy pot, such as a Dutch oven, over medium heat. Brown the lamb shanks well on all sides, 3 or 4 at a time, for about 5 minutes. Transfer to a plate and set aside.
3. Add the carrots, onion, and fennel to the pot. Cook, stirring occasionally, for 5 to 7 minutes, until lightly browned. Stir in the garlic. Add the wine, tomatoes, coriander, cumin, fennel, and cinnamon stick. Cook over medium-low heat, stirring occasionally, for about 15 minutes, until the vegetables are tender and the liquid has thickened.
4. Quarter the preserved lemons, then cut away and discard the soft flesh. Cut the lemon skins into 1/8-inch strips.
5. Return the lamb shanks to the pot. Scatter the lemon and the olives evenly over and around the meat. Add the chicken stock and remaining 1 teaspoon salt. Cover and braise in the oven 3 to 4 hours, until the meat is very tender and begins pulling away from the bones (cooking time will vary with the size of the shanks). Transfer the shanks to a platter. Set the pot over medium-high heat and boil for 10 to 20 minutes to reduce the sauce by one-quarter. Stir in the lemon juice and check for seasoning. Remove the cinnamon stick.
6. Combine the yogurt and harissa in a small bowl and stir to mix. Arrange the lamb shanks on individual plates (on the couscous, if serving). Top with the sauce and sprinkle with cilantro. Pass the harissa/yogurt mixture separately.

Preserved Lemons: Preserved lemons are a staple in Moroccan cuisine and other dishes with North African or Middle Eastern influence. They are made quite simply by curing fresh lemons in lemon juice and salt for about a month. It’s not difficult to do at home but does require a certain amount of prior planning. Look for prepared preserved lemon on well-stocked grocery shelves or at gourmet markets.

Do-Ahead Tips: The tagine can be made up to 2 days in advance; return the shanks to the sauce, cover, and refrigerate. Warm the shanks gently in a 300°F oven for 10 to 15 minutes before serving.

TD&N Nutrient Analysis: Calories: 462; Total Fat: 18 g; Saturated Fat: 4 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 11 g; Cholesterol: 157 mg; Sodium: 1,208 mg; Carbohydrates: 18 g; Protein: 52 g; Fiber: 3 g

Note: The above analysis is based on 16 half-pound servings of lamb vs. eight 1-pound servings. Also, low-sodium chicken broth was used. Sodium content may also vary based on the amount absorbed by the preserved lemons. Adjust recipe as you see fit to achieve the desired nutrient profile.

Recipe and photo used with permission from Memorable Recipes: To Share With Family and Friends by Renee Behnke with Cynthia Nims/Andrews McMeel Publishing, www.andrewsmcmeel.com

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