Easy Moroccan lamb shank tagine with Ras el Hanout and apricots

by Jeanne on January 7, 2011

in Recipes - gluten-free, Recipes - meat

Post image for Easy Moroccan lamb shank tagine with Ras el Hanout and apricots

 

We’ve all done it – admit it!

We’ve all caught sight of ourselves reflected in a mirror or a window at an unexpected moment; a moment when we were totally absorbed in doing something else.  You glance up from what you are doing and suddenly there you are, in an unguarded moment; the closest approximation you will ever get of how other people see you.  In that moment, what goes through your head?  Dear Lord, who is that fat middle-aged woman? Goodness me, you sexy beast? When did I lose all my hair? Wow, look how happy she looks? Gee, I gotta remember to put on make-up before I go to the gym? And then a second later, you are self-aware again and the moment is lost forever as you tuck stray hairs behind your ear, suck in your tummy, or straighten the hem of your skirt.

For my Friday Poetry Fix on Twitter last week I posted a link to the wonderful “Canvas and Mirror” by Evie Shockley – a poem which plays on the theme of a mirror being a transient canvas that captures the little vignettes of your daily life.  Since then I have been able to think of little else other than devising these little self-portraits of my past, present and future life as captured in some imaginary mirror.

Self portrait with cat; with camera; with 
    cocktail. Self portrait in love; in lust; in limbo; 
with lovesong. Self portrait, on beach; in kitchen; 
    in snow; in sun.  Self portrait backlit by the
late-afternoon sun; with Matisse nude; with
    chilli plants. Self portrait at midnight; with poetry;
with self-doubt and insomnia.  Self portrait on 
    Christmas eve; with brother; with Pablo Neruda;
with weeping. Self portrait strolling down Piccadilly;
    in Mamma’s vintage sun-dress; with jug of Pimms.
Self portrait, unfocussed, with champagne; with new year 
    fireworks; with arm around a stranger.
Self-portrait in the 3rd row; with butterflies; with you.

What would your self-portrait look like?

The Saturday before Christmas I caught sight of myself while cooking, reflected in the kitchen window.  You know how you sometimes think “wow – who is that person and how did she get there?” – what struck me was how this was a scene that, living in South Africa fifteen years ago, I would never have pictured myself in. Self portrait in apron; in London; with twinkling fairy lights; with snow falling heavily; with fragrant tagine.  For an instant it felt as if I had stepped into somebody else’s northern hemisphere storybook life.  It gave me a flash of the most indescribable happiness and an ardent wish to be able to send my teenage self a postcard from the future to say “look how life turns out for you!”.

LambTagineCollage

A tagine is the term used both for the Moroccan clay cooking vessel with a cone-shaped lid, as well as the slow-cooked stew that is customarily made in such a cooking vessel.  You don’t need the special pot to make a tagine – all you need is a large casserole dish with a lid, and bit of patience, so don’t panic if you don’t have a clay one.  I have previously made Moroccan chicken tagine, but this time the weather was considerably colder (this was the Saturday when even London got like 6 inches of lying snow, and the nation ground to a halt) and I felt something altogether heartier was called for.  The recipe is a very slightly altered version of one posted by my friend Wendy of Mint Tea & Tagine and it is a lot simpler to make than the chicken tagine I made previously, provided you can lay your hands on ras-el-hanout. Ras-el-hanout (literally “top of the shop” as it is meant to use only the best spices) is a North-African spice blend that has no fixed recipe but would typically contain cardamom, cloves, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorn, and turmeric. Most large supermarkets in the UK sell it, and middle-eastern speciality stores throughout the world should stock it (or you can make your own).

The recipe takes almost no preparation and once it’s simmering you are free to go and do other things.  Make a salad.  Drink a cocktail. Chat to your friends.  Or maybe write a little self-portrait poem.

LambTagine2

EASY MOROCCAN LAMB SHANK TAGINE (serves 6 cold, hungry people)

Ingredients:

6 lamb shanks rubbed generously with ras-el-hanout
1.5 cups finely chopped celery, with leaves
3 large carrots, chopped
6 red onions, finely sliced
6 garlic cloves, chopped
9 Tbsp olive oil
6 Tbsp ras el hanout
3 sticks cinnamon
6 cups lamb stock
3 cups dried apricots
2 preserved lemons, quartered
salt and pepper

Method:

In a very large heavy-bottomed pot (I had to use two as none of mine were large enough to hold all the ingredients!), heat half the olive oil.  Add the chopped celery, onion, carrot, garlic and spices.  Fry for a few minutes to soften.

In a separate large heavy frying pan, heat the remaining oil and add lamb shanks two or three at a time and brown a little on all sides, turning with tongs as necessary.  As they brown, transfer the shanks to the pot with the vegetables.

Add stock (enough to cover shanks) and bring to the boil.  Then turn down the heat and leave to simmer for 2 hours.  Check the liquid level occasionally and do not allow to dry out.  Add salt & pepper as necessary.

Add the dried apricots and preserved lemon wedges to the pot, then simmer for another 45 mins.  To thicken sauce, remove shanks and stir in a little cornflour (cornstarch) mixed with water.

Serve immediately on jewelled couscous (recipe to follow).  The end result is nothing short of spectatular: the meat falls off the bones; the flavour is spicy, intriguing and warming without scaring spice-phobic guests; and the spicy meat and sweet apricots are a marriage made in heaven.  Next time they predict snow, stock up on lamb shanks and try this recipe – I promise you will not regret it.

And in other news… 

Dont forget to check out the series of posts we are running on the Plate to Page workshop blog this week featuring a review of 2010 and plans for 2011 from our four workshop instructors.  So far we have heard from Ilva, Jeanne and MeetaJamie follows today! The May 2011 Plate to Page hands-on food writing and photography workshop presented by meMeeta, Jamie and Ilva is now sold out - but register now if you are interested in Plate to Page II in Italy in Autumn 2011.

My 2011 calendars are now available!  They are A3 size, printed on high quality heavy paper and make the perfect gift – for foodies, for those who love London or Italy or the beach – or those who simply love my Saturday Snapshots! And at £15.51 each they are an affordable luxury.

Get Free Email Updates

Never miss an update by subscribing to the blog now!

Leave a Comment

{ 18 comments… read them below or add one }

Erin January 7, 2011 at 12:57 am

“Self portrait strolling down Piccadilly;
in Mamma’s vintage sun-dress; with jug of Pimms.”
I absolutely love it! The whole piece made me smile, you have such a gentle, easy way with words.

Reply

Diane January 7, 2011 at 4:15 am

Moved to tears by your words (once again!)

Reply

Melanie Flinn January 7, 2011 at 7:09 am

I love lamb! Never made the shank though, but I’ve always wanted to try it. Putting it on my list! Thanks!

Reply

bellini January 7, 2011 at 8:33 am

This is such a comforting dish adopted from another culture. With light snow falling under the lampposts I look forward to daylight when it is time to have more than a midnight snack.

Reply

Colleen January 7, 2011 at 9:35 am

Self portrait of me hot and sweaty in middle of sweltering heatwave….iced tea in one hand, head down trying to make sense of all the indaba issues…not easy! Thank goodness my hair is 2cm short. I’d be tearing it out about now. Awesome awesome post Jeanne. Well done. And I am now starving for that tagine. I love Ras El Hanout. Still got a bit left over from the little supply MT&T sent me from Morocco :) Chat later ROCK xx

Reply

Rosa January 7, 2011 at 10:34 am

Lamb is so delicious and your tagine looks very palatable.
Cheers,
Rosa

Reply

Antonia January 7, 2011 at 10:58 am

Love the poem! And the tagine. I often make a lamb tagine but have never done so with lamb shanks – what a great idea. I love the minimal preparation and this would be just perfect in this weather.

Reply

Jamie January 7, 2011 at 11:12 am

Jeanne, why is it that your posts always bring a smile to my face even before I realize that I am smiling? This is such a beautiful post, thoughtful and though-provoking. I love the idea of being able to send our teenage self a postcard, calming the fears, easing the stress and letting us know that it all turns out quite as it should. And lamb shank tagine. Wow, now this is the perfect winter meal.

Reply

nina January 7, 2011 at 11:28 am

I must say that I was moved too, but tears of happiness rather than sad ones, for how blessed life turned out to be…..

Reply

norma January 7, 2011 at 4:55 pm

Too bad you are so far away. It is cold and snowy in New York and I would not mind a plate of this mouth watering, simply delicious dish. I can smell the aroma from here.

Reply

Gail January 7, 2011 at 5:37 pm

Beautiful post, lady :-) Heartwarming (the food and the words)

Reply

Soma January 7, 2011 at 6:59 pm

What a beautiful piece! I just love your words and the way you play with them. As for the tagine, I could have this any time of the day – even for breakfast. so fragrant.

Reply

Mike January 8, 2011 at 4:04 am

Such a lovely post. So focused and so generous at once – so open. I’m awed – and I’m saving the recipe.

Reply

Barbara January 8, 2011 at 5:34 am

Great post Jeanne. I’ll wait till chemo is behind me before I attempt a self portrait. But whenever I catch an uxpected glimpse of myself I see my father’s sister looking back at me.

Reply

Lael Hazan @educatedpalate January 8, 2011 at 1:01 pm

Comfort food at it’s highest level. Both the writing and the recipe warm me from the inside on this cold winter’s day.

Reply

meeta January 10, 2011 at 9:23 am

“Self-portrait in the 3rd row; with butterflies; with you.” ;o) you are a treasure! I absolutely adore this and mine will be up this week (I hope)
The tagine is seriously looking good, similar to my lamb tagine with ras el hanout and apricots I made a little while back!

Reply

Rosalind January 10, 2011 at 9:41 am

Crumbs! this looks absolutely scrumptious! Can’t wait for a cold day to make it. Thanks for sharing. :-D

Reply

Jeanne @ CookSister! January 11, 2011 at 2:15 pm

@Erin – oh how you make me blush! Thank you – high praise coming from a wordsmith like you. You should see the sun-dress :o)
@Diane – you have no idea what a huge compliment that is to me. Thank you so much!
@Melanie – people think lamb shank is somehow tricky – but it is soooo easy! Just need to give it a long time to cook :)
@Val – that’s the best thing abotu cooking – it allows you a little window onto other countries’ and cultures’ cuisines. I love it!
@Colleen – Rock calling sweaty short-haired person ;) Glad you liked it! Might have to sneak some ras-el-hanout into my suitcase when I pack to come to the Food Blogger Indaba next month!
@Rosa – thanks :) I urge yo uto try it. too delicious!
@Antonia – I know, the total lack of complicated preparation REALLY worked for me too! Perfect for entretaining. Glad you liked the poem – I smile each time I read it.
@Jamie – again, do you know what a huge compliment it is to know I can make you smile from way over here?? ;) I often want to send my teenage self a postcard. Would have cut out a lot of angst!!
@Nina – aww, thanks doll! And yes, it’s so good to take a moment to be grateful for how well everything turned out – I know I’m lucky!
@Norma – and if you were any closer, I promise I’d invite you over to share a plate!
@Gail – thanks so much! Don’t know which one I enjoyed creating more, the poem or the tagine!
@Soma – thank you so much! And there’s an idea… scrambled eggs and tagine for breakfast. Yum!
@Mike – you truly make me blush. One of the nicest comments I have ever received – so glad you enjoyed the post.
@Barbara – ugh to the chemo. But hopefully the end of the treatment is in sight, sweetie. So funyn what you say about seeing your father’s sister in the mirror. I see only my mother – from the good bits (her cheekbones) to the bad bits (her jowly tendency!!).
@Lael – lovely to see you here! And really pleased that you like the post. It was one of the ones that I had the most fun writing!
@Meeta – and I treasure YOU, my sweet Borg sister, and that happy memory ;o) How does it not really surprise me that we made similar tagines?? At least we did not make them on the same night, like our risottos!
@Rosalind – Thanks! And oh this recipe is a keeper :)

Reply

{ 1 trackback }

Previous post:

Next post:

blog counter