The tagine can be made up to 2 days in advance; return the shanks to the sauce, cover and refrigerate. Warm gently in a 300-degree oven for 10 to 15 minutes. Adapted from “Memorable Recipes,” by Renee Behnke with Cynthia Nims (Andrews McMeel Publishing). Makes 8 servings.
Ingredients
8 lamb shanks, about 1 to 1 1/4pounds each
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1/2 cup olive oil
4 carrots, diced
1 large yellow onion, chopped
1 large fennel bulb, trimmed, halved, and sliced
6 cloves garlic, coarsely chopped
1 1/4 cups dry white wine
1 (14. 5-ounce) can diced tomatoes
2 teaspoons coriander seeds, lightly toasted in a skillet
1 1/2 teaspoons cumin seeds, lightly toasted in a skillet
2 teaspoons fennel seeds
1 ( 2-inch) cinnamon stick
8 small preserved lemons
1 1/2 cups pitted green olives
5 cups chicken stock
6 tablespoons freshly squeezed lemon juice
1 cup plain yogurt
2 to 3 tablespoons harissa
1/4 cup chopped fresh cilantro
Directions
Preheat the oven to 325 degrees.
Season the lamb shanks with 1 teaspoon of the salt and the pepper, then coat with the flour, patting to remove the excess. Heat the oil in a large heavy pot, such as a Dutch oven, over medium heat. Brown the lamb shanks well on all sides, 3 or 4 at a time, for about 5 minutes. Transfer to a plate and set aside.
Add the carrots, onion and fennel to the pot. Cook, stirring occasionally, for 5 to 7 minutes, until lightly browned. Stir in the garlic. Add the wine, tomatoes, coriander, cumin, fennel and cinnamon stick. Cook over medium-low heat, stirring occasionally, for about 15 minutes, until the vegetables are tender and the liquid has thickened.
Quarter the preserved lemons, then cut away and discard the soft flesh. Cut the lemon skins into 1/8-inch strips.
Return the lamb shanks to the pot. Scatter the lemon and the olives evenly over and around the meat. Add the chicken stock and remaining 1 teaspoon salt. Cover and braise in the oven 3 to 4 hours, until the meat is very tender and begins pulling away from the bones (cooking time will vary with the size of the shanks). Transfer the shanks to a platter. Set the pot over medium-high heat and boil for 10 to 20 minutes to reduce the sauce by one-quarter. Stir in the lemon juice and check for seasoning. Remove the cinnamon stick.
Combine the yogurt and harissa in a small bowl and stir to mix. Arrange the lamb shanks on individual plates. Top with the sauce and sprinkle with cilantro. Pass the harissa/yogurt mixture separately.
