Pesto Lamb Shank Tagine
Although this recipe is particularly stunning with lamb shank, any cut of meat that benefits from a low and slow cook will work. Beef shin, diced goat and pig cheeks are among our favourite alternatives.
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 in which 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 cook time means you can throw it in the oven and lunchtime and serve it to a fanfare in the evening.
Switch the canola oil for the oil from a tin of anchovies. Add a few of the fillets whilst you’re at it too. It will dramatically enhance the complexity of the dish without, believe it or not, adding any fishiness.
Ingredients for two
|Lamb stock cube
|Salt and pepper
“French” your shank by removing the fat and flesh to expose the end of the bone. It’s optional but it adds theatre.
If there’s time, you can marinade the shank overnight in yogurt, buttermilk or anything else with mild acidity to tenderise the meat, but this recipe uses such a low-and-slow cooking process that the results would be negligible.
Season your shank well (we weigh our shanks and season them with 1.25% of its 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, along with the shanks and all other ingredients to your tagine. Cook in a 125°C fan oven for 4-5 hours.
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