Lamb shank and pumpkin tagine
Lean lamb shank
750 g, (buy 1.5kg)
1 medium, cut into wedges
2 tsp, finely grated
1 tsp, (ras el hanout)
Salt reduced chicken stock
4 cup(s), (1 litre)
800 g, cut into 3cm cubes
2 medium, thickly sliced diagonally
1 medium, zested, juiced
- Preheat oven to 150°C. Heat the oil in a large flameproof ovenproof casserole dish over medium-high heat. Cook the lamb, in 2 batches, turning, for 5 minutes or until brown all over. Transfer to a plate.
- Cook the onion, garlic, ginger and ras el hanout in the dish, stirring, for 2 minutes or until fragrant. Return the lamb to the pan. Add the stock and bring to a simmer. Remove from heat.
- Bake, covered, for 1½ hours or until the lamb is tender. Add the pumpkin. Cook, covered, for a further 20 minutes or until almost tender. Add the zucchini, lemon juice and honey and cook, covered, for a further 10 minutes or until the lamb is falling off the bone. Skim the surface of the tagine with a metal spoon to remove any fat that has risen to the top.
- Divide the tagine among serving bowls. Top with the coriander leaves and lemon zest.