Name: Lamb Shanks Tagine
Prep time: 30 min
Cook time: PT-17H37M17S
Total time: PT-487456H32M17S
Ingredients: 3–4 lamb shanks; 6 tbsp olive oil; 2 tsp paprika; 2-3 bell peppers, diced; 1 onion, chopped; 2 carrots, thickly sliced; 1 garlic bulb, halved; 2 rosemary sprigs; 2.5 dl (1 cup) red wine; 6 dl (2 ½ cups) water or stock; 1 tbsp butter; Black pepper, to taste; Salt, to taste; Potatoes, rice, or couscous

Ingredients

Scale

3–4 lamb shanks
6 tbsp olive oil
2 tsp paprika
2–3 bell peppers, diced
1 onion, chopped
2 carrots, thickly sliced
1 garlic bulb, halved
2 rosemary sprigs
2.5 dl (1 cup) red wine
6 dl (2 ½ cups) water or stock
1 tbsp butter
Black pepper, to taste
Salt, to taste

To Serve

Potatoes, rice, or couscous

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Instructions

Soak the tagine for 30 minutes. Let it dry slightly before using.
Season the lamb shanks with salt, black pepper, paprika, and olive oil. Rub the mixture well into the meat.
Sear the lamb shanks on the grill or in a frying pan until golden brown on all sides.
Add the diced bell peppers, chopped onion, sliced carrots, and halved garlic bulb to the tagine. Place the lamb shanks on top along with the rosemary sprigs.
Pour in the red wine and water. Add the butter and season with salt and black pepper.
On the grill: Place the tagine on a heat diffuser and set it on the barbecue. Cover the tagine and cook for 1.5–2 hours, until the meat easily breaks apart with a fork.
In the oven: Place the tagine on a heat diffuser and set it in a cold oven. Set the oven to 175°C (350°F), cover, and cook for 1.5–2 hours, until the meat easily breaks apart with a fork.
Serve with your preferred side dish and enjoy!

Prep Time: 30 minutes
Cook Time: 1.5-2 hours