Heritage Lamb Shank Tagine Dinner Kit

Heritage Lamb Shank Tagine Dinner Kit

This is a Heritage take on the classic dish named after its earthenware cooking vessel. Tagine, a slow-cooked dish, has roots in the Berber culinary tradition where recipes date back to the 9th century. Shop the kit here.

Enjoyed throughout North Africa, from Morocco to Egypt, the ingredients are superbly cooked by the unique, cone shaped design of the lid which returns all the condensation to the bottom of the tagine. Adding cold water into the specially designed well at the top of the lid keeps everything tender, but don’t worry, you can also use any Dutch oven for this delicious stew! 

Don’t worry - no need for this special tool. You can also use a dutch oven! Each kit comes with a recipe card and every ingredient you need (except the fresh produce) sourced from some of our favorite food businesses.

In Your Kit:

3-4lb Heritage Lamb Shanks

1 cup Rancho Gordo Dried Chickpeas

2 tbsp NY SHUK Ras el Hanout

1 tbsp NY SHUK Preserved Lemon Paste

2 tbsp NY SHUK Signature Harissa

2 tbsp Sicilian Olive Oil

½ cup Hunza Raisins

10 Oasis Garden Mejdool Dates, halved and pitted

You Will Need:

½ cup parsley, chopped for garnish

1 medium onion, diced

1 tbsp tomato paste

Recipe:

Preheat oven to 325 degrees. Allow time to bring lamb shanks to room temperature and season liberally with salt, pepper, NYSHUK Ras el Hanout. Set Aside.

Cover chickpeas in a large stock pot or Dutch oven and cover with water and bring to a boil and simmer for 45 mins. Drain and set aside.

In a dutch oven using EVOO, sear the lamb shanks on medium-high heat browning evenly on all sides, remove and set aside.

Reducing heat to medium, sauté onions until translucent. Add tomato paste and cook for 1 min. Add preserved lemon and harissa and cook for 30 seconds to blend flavors.

Add shanks and chickpeas back to the dutch oven, cover with water. Bring to boil and drop to simmer. Cover with Lid and place in preheated oven for 1.5h (or until chickpeas are tender).

During the last 20 mins remove lid and season with salt to taste and stir in the raisins and dates. Continue to cook with the lid removed. The lamb shanks should be tender but still clinging to the bone a bit.

Remove, garnish with parsley serve and enjoy! Sprinkle more harissa if desired for more heat. Pairs great with rice or cous cous.


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