⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 120 minutes

Total Time: 135 minutes

🍽 Ingredients

• 2 (about 1 lb total) Lamb shanks
• 1 tbsp Olive oil
• 1 medium, chopped Onion
• 1 tbsp, grated Ginger
• 2 cloves, minced Garlic
• 1 tsp Ground cinnamon
• 1 tsp Ground cumin
• 1/2 tsp Paprika
• 1 cup Chicken broth
• 1 cup Diced tomatoes
• 1/2 cup, pitted Dried prunes
• to taste Salt and pepper
• for garnish Fresh cilantro
• 1, for garnish Lemon

📖 Instructions

1. First things first, let’s get that lamb prepped. Pat the lamb shanks dry with paper towels. Season generously with salt, pepper, and a pinch of turmeric. Don't be shy with the seasoning! We want those flavors to really pop.
2. Next, heat a tablespoon of olive oil in your tagine or Dutch oven over medium-high heat. Brown the lamb shanks on all sides. This step is crucial for developing a rich, deep flavor. Make sure to get a nice sear on the meat!
3. Remove the seared lamb from the pot and set aside. Now, for the aromatics! Add the chopped onions, ginger, and garlic to the pot and saute until softened, about 5-7 minutes. This will create a lovely base for the tagine. If things start sticking, add a tiny bit more oil.
4. Once the aromatics are nicely softened, stir in the ground cinnamon, cumin, and paprika. Cook for another minute or so, until fragrant. You should be able to smell all the beautiful spices.
5. Return the lamb shanks to the pot. Add the chicken broth, diced tomatoes, and prunes. Stir well to combine all the ingredients. Now, comes the patience part.
6. Bring the tagine to a simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 2 hours, or even longer – up to 3 hours – until the lamb is incredibly tender. The longer it simmers, the more those flavors meld together. Trust me on this one!
7. After 2-3 hours, check the lamb for tenderness. It should literally fall off the bone. If it needs a bit more time, keep simmering until it’s perfectly tender. Taste the sauce and adjust seasoning to your liking - maybe a touch more salt or pepper?
8. Once the lamb is super tender, remove it from the tagine and shred it with two forks. Stir the shredded lamb back into the sauce. Garnish generously with fresh cilantro, and a squeeze of lemon juice for extra zing!
9. Serve the lamb tagine with couscous or crusty bread for soaking up all that delicious sauce. Mmm, just imagining it is making me hungry all over again! Enjoy this unbelievably comforting and flavorful dish!

📝 Notes

• Adjust spices to your preference.
• Lamb shanks should be fall-apart tender.
• Serve with couscous or crusty bread