Lamb Shank Tagine Recipe

This lamb shank recipe is mostly of Moroccan origin. However, it has a few surprises. The addition of Chinese five spice seasoning adds some complexity and the use of Israeli pearl couscous makes the disk less grainy than traditional couscous dishes. The little apricot pieces add both color and a pleasant sweetness which enhances the lamb’s flavor.

Ingredients:

4 lamb shanks
2 cups carrots (sliced on the diagonal, ¼ -inch thick)
2 cups onions, diced
4 Tablespoons fresh grated ginger
8 cloves garlic
½ cup golden raisins
½ cup brown raisins
1 ½ Tablespoons ground cumin
½ Tablespoon Chinese five spice seasoning
1 Tablespoon ground cinnamon
1 cup Kalamata olives, pitted
½ cup lemon preserves, sliced
1 quart chicken stock
1 quart veal stock

Directions:

In a hot casserole, sear lamb shanks until brown and remove.
Sauté carrots, onions, ginger and garlic for five minutes.
Add raisins and spices and quickly stir.
Return lamb to pot and add olives, lemon and stock.
Bring to a boil, then simmer approximately 2 hours or until tender.
Season with salt, pepper, and sugar to taste.

Apricot Couscous

1 box Israeli (pearl) couscous
1 cup fresh cilantro, roughly chopped
1 cup dried apricots, finely diced
½ cup red bell pepper, finely diced
1 cup scallions, diced

Follow directions on box for preparation of couscous.
Mix in the cilantro, apricots and scallions just before serving.

Yield: 6 to 8 servings

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.