Pesto Lamb Shank Tagine

Introduction
Although this recipe is particularly stunning with lamb shank, any cut of meat that benefits from a low and slow cook will work. Our favourite alternatives are beef shin, diced goat, and pig cheeks.

A tagine's conical shape isn't just for decoration; as your meat cooks, the steam rises to the top, condenses, and trickles back down again, creating a uniquely moist environment to cook your "tough" cut of meat. No tagine? No cry. Your standard Dutch oven or casserole dish will work almost as well.

The long cooking time means you can throw it in the oven at lunchtime and serve it to a fanfare in the evening.

Recommended equipment
Tagine

Pro tip
Switch the canola oil for the oil from a tin of anchovies. Add a few of the fillets while you're at it, too. It will dramatically enhance the dish's complexity without, believe it or not, adding any fishiness.

Ingredients for two

Method
"French" your shank by removing the fat and flesh to expose the end of the bone. It's optional, but it adds theatre.

If you have time, you can marinate the shank overnight in yoghurt, buttermilk, or anything else with mild acidity to tenderise the meat. However, this recipe uses such a low-and-slow cooking process that the differences would be negligible.

Season your shank well (we weigh and season our shanks with 1.25% of their weight in salt) and sear in a ripping hot pan of oil until nicely browned all over. Set aside.

Soften the onion and garlic in the same oil and transfer the shanks and all other ingredients to your tagine. Cook in a 125°C fan oven for 4-5 hours.

Serving suggestions
Couscous with pomegranate seeds, almonds, and coriander
Lettuce, tomatoes, cucumbers, onions, and olives
Pearl barley with molasses, pistachios, and parsley
Rice with harissa, dates, and orange segments
Roast carrots with garlic, lemon zest, cumin, and chives