An aromatic Moroccan-inspired tagine featuring tender lamb shanks slow-cooked with a rich blend of warming spices, hearty red lentils, and a hint of sweetness, garnished with crunchy pistachios.

Servings: 2 servings
Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes

Ingredients

• 2 lamb shanks
• 1/2, chopped onion
• 1 clove, minced garlic
• 2 tablespoons vegetable oil
• 1/2 teaspoon, or to taste salt
• 1/4 teaspoon, or to taste black pepper
• 1 teaspoon turmeric
• 0.4 teaspoon ground ginger
• 0.1 teaspoon dried chilli flakes
• 0.8 teaspoon ground cinnamon
• 0.1 teaspoon, freshly grated nutmeg
• 1.5 tablespoons honey
• 0.5 tablespoon soy sauce
• 1.25 tablespoons marsala
• 3 tablespoons, rinsed red lentils
• 2 cups water or broth
• 1 tablespoon, for garnish chopped pistachios

Instructions

1. Season the lamb shanks generously with salt and pepper.
2. Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb shanks on all sides until well-caramelized. Remove shanks and set aside.
3. Add the chopped 1/2 onion to the pot and sauté until softened, about 5-7 minutes. Add the minced 1 clove garlic and cook for another minute until fragrant.
4. Stir in turmeric, ground ginger, dried chilli flakes, ground cinnamon, and grated nutmeg. Cook for 1 minute, stirring constantly, until fragrant.
5. Return the lamb shanks to the pot. Add honey, soy sauce, and marsala. Pour in 2 cups of water or broth.
6. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5 hours, or until the lamb is very tender.
7. Stir in the rinsed red lentils. Continue to simmer, uncovered or partially covered, for another 30-40 minutes, or until lentils are tender and the sauce has thickened.
8. Taste and adjust seasoning if necessary. Serve hot, garnished with chopped pistachios.